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Funnel Cake Recipe

Easy Homemade Funnel Cake

Bring the taste of the carnival into your own kitchen with this easy homemade funnel cake recipe. Made in just 15 minutes on the stove with no funnel or deep fryer required, these golden, crispy treats taste just like the ones from your favorite fair or carnival.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 5 funnel cakes
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour do not use self-rising flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup whole milk or more if needed for consistency
  • 2 large eggs lightly beaten
  • 1/2 teaspoon vanilla extract optional
For Frying and Serving
  • vegetable oil for frying
  • powdered sugar for dusting

Equipment

  • Heavy-bottomed saucepan
  • Candy Thermometer
  • Measuring cup with spout
  • Mixing bowls
  • Whisk
  • Slotted spoon

Method
 

  1. In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt until well-combined.
  2. In a separate bowl, whisk together milk, eggs, and vanilla extract (if using) until well-combined.
  3. While whisking, gradually add dry ingredients to wet ingredients, stirring until mixture is smooth and combined with no lumps. Set aside.
  4. Fill a medium-sized saucepan 2-3 inches deep with vegetable oil. Set on stovetop over medium-low heat and place a candy thermometer in the oil. Heat oil to 370-375°F (187-190°C).
  5. Once oil is heated, portion about 1/3 to 1/2 cup of batter into a liquid measuring cup. Slowly drizzle batter into oil in a thin stream, swirling and criss-crossing the batter over itself.
  6. Fry on each side until golden brown (about 90 seconds per side) then remove to a paper-towel lined plate.
  7. Dust with powdered sugar and serve warm. Repeat with remaining batter, making sure oil returns to temperature between batches.

Notes

Batter Consistency: If your batter is too thick, add additional milk as needed until your batter reaches a pourable consistency. Some people have needed to add as much as 1/2 to 3/4 cup extra milk.
Oil Temperature: It's very important to maintain proper oil temperature. Too hot will burn the outside while leaving the center raw.
Pouring Technique: Pour a thin stream while constantly moving to avoid big clumps of batter.
Alternative Topping: Try cinnamon sugar made with 1 tablespoon ground cinnamon and 1/2 cup granulated sugar.