Homemade Funnel Cake Recipe
A classic carnival treat, this homemade Funnel Cake is deep-fried to golden perfection and dusted with powdered sugar. Simple, quick, and irresistibly delicious, it's perfect for a nostalgic dessert or a fun weekend treat.
Print Share on Twitter Share on FacebookServings: 7 serving
Calories: 229kcal
Equipment
- Whisk
- Large mixing bowl
- Funnel or squeeze bottle
- Dutch oven or heavy-bottomed pot
- Slotted spoon or spider
- Candy thermometer (optional)
Ingredients
- Oil for frying
- ¾ cup 180mL milk
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups 210g all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- Powdered sugar for dusting
Instructions
- Heat the Oil:
- Pour enough oil into a Dutch oven or heavy-bottomed pot to create a depth of about 2 inches. Heat over medium heat until the oil reaches 365°F to 375°F. Use a candy thermometer to monitor the temperature for best results. Line a baking sheet with paper towels for draining the funnel cakes.
- Prepare the Batter:
- In a large bowl, whisk together the milk, eggs, sugar, and vanilla until smooth.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until the batter is smooth and lump-free.
- Fry the Funnel Cakes:
- Pour about 1/3 cup of batter into a funnel or a squeeze bottle. Cover the spout with your finger.
- Position the funnel a few inches above the hot oil, release your finger, and swirl the batter into the oil in a circular or zigzag motion to create a 6-inch cake.
- Fry for about 1-2 minutes per side, flipping once, until golden brown. Remove with a slotted spoon and transfer to the paper towels to drain excess oil.
- Finish and Serve:
- Generously dust the funnel cakes with powdered sugar while still warm.
- Serve immediately and enjoy your crispy, carnival-inspired treat!
Video
Notes
- Oil Temperature: Maintaining the right oil temperature is key. If the oil is too hot, the outside will burn while the inside remains undercooked. If it’s too cool, the cakes will absorb too much oil, becoming greasy.
- No Funnel? No Problem: Use a measuring cup or squeeze bottle as an alternative to pour the batter.
- Even Cooking: A Dutch oven helps regulate oil temperature, but any heavy-bottomed pot will work.
- Flour Measurement Tip: If not using a scale, fluff the flour before measuring to avoid packing it tightly, which could make the batter too thick.
- Absorbing Excess Oil: Draining on paper towels helps keep the cakes light and crispy.
Nutrition
Serving: 1serving | Calories: 229kcal | Carbohydrates: 26g | Protein: 6g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 241mg | Sugar: 5g
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.