Hey, it’s Anne Carter from Beyond the Bayou Blog, and I couldn’t wait to share this special recipe with you: Funnel Cake. This is a simple homemade version of the beloved funnel cake from the county fair. They are light, crispy, and sweet!
Bring the taste of the carnival into your own kitchen with my Funnel Cake recipe. My easy recipe can be made in just 15 minutes on the stove–no funnel or deep fryer required!
So, bring your apron, gather your equipment, and be ready for a quick guide for today’s recipe.
Why You Will Love This Recipe?
- Skip the lines at Six Flags and have fun at home instead!
- Easy-peasy recipe, no fuss or complicated steps.
- A yummy treat that both kids and adults will devour.
- Just grab basic ingredients, easy to find at any store if you don’t have them already.
Try More Cake Recipe!
Irresistible Funnel Cake Recipe
With this recipe for funnel cake, you can bring the carnival's flavor into your own kitchen. My simple recipe doesn't require a deep fryer or funnel, and it can be prepared in about 15 minutes on the stove!
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Servings: 5
Equipment
- Mixing Bowl
- Heavy-bottomed pot
- Measuring cup with spout
Ingredients
- 2 cups 250 g all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup 236 ml whole milk¹ (or more, if needed, see note 1)
- 2 large eggs lightly beaten
- ½ teaspoon vanilla extract optional
- Vegetable oil for frying
- Powdered sugar for dusting funnel cakes
Instructions
- In a medium bowl, mix together flour, sugar, baking powder, and salt until combined.
- In another bowl, whisk together milk, eggs, and vanilla extract (if using).
- Gradually add the dry ingredients to the wet ingredients while whisking until you have a smooth batter. Set aside.
- Fill a medium saucepan 2-3 inches deep with vegetable oil. Heat it on the stove over medium-low heat. Use a candy thermometer in the oil to ensure it reaches 370-375°F (187-190°C).
- Once the oil is hot, pour about ⅓ – ½ cup of batter into a liquid measuring cup. Slowly drizzle the batter into the hot oil in a thin stream, swirling it around to create patterns. Fry each side until golden brown, approximately 90 seconds per side. Remove and place on a paper-towel lined plate.
- Dust the funnel cakes with powdered sugar and serve them warm.
- Repeat the frying process with the remaining batter, ensuring the oil returns to the proper temperature between batches.
Notes
- Milk: Adjust the consistency of your batter by adding extra milk if it’s too thick. Pour in additional milk gradually until you achieve a pourable consistency. Sometimes, you may need to include up to ½ to 3/4 cup of milk to reach the desired texture.
- Funnel: If you’ve got a funnel on hand, feel free to use it! Ensure your funnel is clean with a ½-inch opening. Plug the bottom of the funnel with your finger, then pour about ⅓ to 1/2 cup of batter into it. Position the funnel over the oil, remove your finger, and start drizzling the batter into the oil in a circular or criss-cross pattern until you’ve used it all up.
Nutrition
Carbohydrates: 53g | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Cholesterol: 79mg | Sodium: 381mg | Potassium: 147mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2700IU | Calcium: 700mg | Iron: 2.3mg
Time for The Tips!
- Whatever tool you’re using—a piping bag, squeeze bottle, or a good ol’ funnel—make sure the opening is about ½ an inch wide. This helps get that ideal thickness and ensures even cooking.
- Before diving into frying, check that your oil is nice and hot. Using a thermometer is the smartest move to ensure it’s just right.
- As soon as those golden beauties are cooked up, serve ’em pronto! If you’re not quite ready, pop ’em in the oven to keep warm until you’re set to dish ’em out.
- Need to prep ahead? No worries! You can whip up your funnel cake batter up to two days beforehand. Easy peasy!
What to Serve with Funnel Cake?
