Print

Homemade Funnel Cake

Homemade Funnel Cake
Print Recipe

Homemade Funnel Cake is a classic fairground treat that is crispy on the outside and soft inside, made with simple ingredients like flour, sugar, eggs, and milk. This easy-to-follow recipe lets you create golden, crunchy funnel cakes with a light, fluffy texture, ready in under 30 minutes. Customize your funnel cake with toppings such as powdered sugar, cinnamon, fresh fruit, or chocolate for a nostalgic, fun dessert experience right at home.

Ingredients

Scale

Funnel Cake Batter

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

For Frying

  • Vegetable oil (enough for 2-3 inches depth in skillet)

For Topping

  • Powdered sugar for dusting

Instructions

  1. Prepare the Batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs with milk and vanilla extract until combined. Gradually add the dry ingredients to the wet, stirring until you achieve a smooth, thick batter without lumps.
  2. Heat the Oil: Pour vegetable oil into a deep skillet or heavy pot to about 2-3 inches deep. Heat the oil to 375°F (190°C), using a thermometer to maintain this temperature for perfect frying results.
  3. Form the Funnel Cake: Using a funnel or a squeeze bottle with a narrow tip, carefully drizzle the batter in a swirling motion into the hot oil, creating overlapping loops and circles to form a web-like pattern. Work quickly yet steadily.
  4. Fry Until Golden: Cook the funnel cake for about 2 to 3 minutes on one side until golden brown. Flip carefully using tongs or a slotted spatula and fry the other side until equally golden and crisp.
  5. Drain and Dust: Remove the funnel cake from the oil and place it on paper towels to drain excess oil. Immediately dust generously with powdered sugar so the warmth slightly melts the sugar for a sweet finish.

Notes

  • Use a thermometer to maintain oil temperature at 375°F for crisp, golden results.
  • Do not overmix batter to keep it light; some small lumps are okay but batter must be thick enough to hold shape.
  • A squeeze bottle provides better control and prettier funnel cake patterns than a traditional funnel.
  • Fry one funnel cake at a time to maintain consistent oil temperature and even cooking.
  • Drain cooked funnel cakes on paper towels to keep them crisp before serving.

Nutrition

Keywords: funnel cake, homemade funnel cake, fair food, fried dessert, crispy funnel cake, carnival food, sweet treat

Find it online: https://homemademealz.com/homemade-funnel-cake/