Funnel Cake Recipe: Skip the Fair, Make it NOW!
Bring the fair home with this quick and easy funnel cake recipe — crispy, golden, and dusted in powdered sugar. No crowds, just comfort!
Equipment
- Large bowl
- Whisk
- Measuring cups and spoons
- funnel or piping bag
- deep frying pan or pot
- candy thermometer
- slotted spoon or tongs
- Paper towels
- serving plate
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 1 ¼ cups milk
- 1 large egg
- 1 teaspoon vanilla extract
- vegetable oil (for frying)
- powdered sugar (for dusting)
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together milk, egg, and vanilla extract.
- Pour wet mixture into dry and whisk until just combined. Do not overmix.
- Heat 2–3 inches of vegetable oil in a deep pan to 375°F (190°C).
- Pour batter into a funnel or piping bag. Hold over oil and release in a circular, overlapping pattern.
- Fry each side 2–3 minutes until golden and crispy. Flip carefully with tongs or slotted spoon.
- Remove and drain on paper towels. Dust generously with powdered sugar.
- Serve warm and enjoy your homemade fair treat!
Notes
For best results, fry one or two funnel cakes at a time to keep the oil hot. Dust with cinnamon sugar, drizzle with caramel or chocolate, or top with whipped cream and berries. Refrigerate unused batter for up to 24 hours, though rise may be slightly reduced.