Funnel Cakes are the ultimate fair food that you can make yourself. Just mix the batter, fry, and top with powdered sugar.
Bring your favorite food truck or fairground Pastries easily into your home. Try out my recipe for Fried Ice Cream for another classic fairground treat that’s surprisingly easy to make yourself.
Sabrina’s Funnel Cake Recipe
Funnel Cakes are one of many people’s favorite things about going to a theme park, or the fair. This recipe makes it quick and simple to get that tasty experience in your own kitchen. Your whole family is sure to love this crispy and airy fried dessert. Top with Whipped Cream, Blueberry Jam or our Homemade Strawberry Topping for the perfect treat. Check out my tips and FAQs below to ensure your fried dessert is perfect.
Recipe Card
Ingredients
- 2 1/4 cups flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- vegetable oil , for frying
To Finish:
- 1 cup powdered sugar
Instructions
- To a large mixing bowl add flour, sugar, baking powder, salt, cinnamon and nutmeg, whisking to combine.
- Add milk, eggs and vanilla extract, whisk to combine until flour is just mixed in.
- In a large dutch oven or deep heavy skillet add 2″ of vegetable oil and heat to 375 degrees.
- Using a squeeze bottle, squeeze the batter into the pan starting in the middle of the skillet and making 10 or so circles in a 6″ wide circle.
- Cook for 1-2 minutes then flip and cook 1 minute.
- Remove to cooling rack and repeat. You'll have enough batter for 6 funnel cakes.
- Serve topped with dusted powdered sugar.
Notes
Nutrition
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Chef’s Note
If your batter is crumbling during the frying time, it’s likely because the oil is too hot. The ideal temperature is 375 degrees because it’s hot enough to cook the cakes quickly, without overheating and causing them to crumble. On the flip side, if the oil isn’t hot enough, the cakes will turn out greasy. This process is a lot easier if you have an oil thermometer to check the temperature before adding the batter.
Table of contents
Can this be made ahead of time?
These are best served fresh, but if you choose to make and store the batter ahead of time, aim to use it within 2-4 hours to avoid thickening of the batter as well as texture change.
How to Store
- Serve: They will be very hot after the cooking. Give them a couple of minutes to cool on a wire rack before serving. They’ll taste best when they’re still fresh and warm.
- Store: If you have leftovers, transfer cooled Funnel Cakes to an airtight container to store in the fridge for 3-4 days. Reheat in the oven on a wire rack at 350 degrees for 5-8 minutes.
- Freeze: Let cool completely, then wrap them individually in plastic wrap and place them in a large freezer bag. They can stay good frozen for up to 3 months.
FAQs
Pancake batter and funnel cake batter are quite similar, and they use the same basic pantry ingredients like flour, eggs, butter, baking powder, and white sugar. However, the proportions of the ingredients are different. The cooking method also results in a very different crispy texture, while pancakes are chewy and fluffy.
Although you can really use any oil for the cooking method, it’s best to choose one with a neutral flavor. That’s why we opted for vegetable oil. Canola oil or peanut oil also make good cooking oils.
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