Funnel Cake Recipe
Master the perfect funnel cake recipe with this simple guide. Create delicious, fair-style funnel cakes easily at home!
Equipment
- A large heavy-bottomed pot or deep fryer
- A funnel with a 1/4-inch nozzle, or a plastic squeeze bottle
- A large mixing bowl
- Measuring cups and spoons
- A spider or slotted spoon
- Paper towels for draining
- A sieve or sifter (for dusting with powdered sugar)
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 2 tablespoons Granulated sugar
- 2 large Eggs
- 1 cup Milk
- 1/2 teaspoon Vanilla extract
- For dusting Powdered sugar
- For frying Vegetable oil
Instructions
Step 1: Prep Your Station
- Prepare the frying setup: Heat about 2 inches of vegetable oil in a deep fryer or heavy pot to 375°F (190°C).
- Mix dry ingredients: In your large bowl, sift together the flour, baking powder, salt, and granulated sugar.
- Note: Consistent oil temperature is key to preventing the funnel cake from absorbing too much oil and becoming greasy.
Step 2: Make the Batter
- Combine the wet ingredients: In a separate bowl, whisk the eggs, milk, and vanilla extract until smooth.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, whisking until the mixture is smooth and free of lumps.
- Fact: Funnel cakes have been a staple at American fairs and carnivals for decades, often enjoyed with a generous dusting of powdered sugar.
Step 3: Fry the Funnel Cake
- Pouring the batter: Hold your funnel close to the surface of the oil, and release the batter while making a circular motion to form a coil.
- Frying time: Cook until the bottom is golden brown, about 2 minutes, then flip carefully with a spider or slotted spoon and cook the other side.
- Drain: Transfer to a plate lined with paper towels to drain.
- Warning: Always be cautious with hot oil to avoid burns.
Notes
- Batter consistency: The batter should be pourable but not too runny. Adjust with a little extra milk or flour if needed to achieve the right texture.
- Oil temperature: Keep it consistent. If the oil is too hot, the outside will burn before the inside is cooked; too cool, and the cake will be oily.