Funnel Cake

5 from 10 votes

We love making this Funnel Cake at home with pantry ingredients. It cooks with a crispy texture and is ready in less than 10 minutes!

Prep Time10

Cook Time3

Total Time13

Course: Dessert

Cuisine: American

Servings:

Cost: $2.26, $0.45 per Serving

In a large mixing bowl, stir together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
In a separate mixing bowl, whisk together 1 cup whole milk, 2 large eggs, and ½ teaspoon vanilla extract until smooth.
Slowly add the dry ingredients to the milk mixture, stirring continuously until a smooth batter forms.
Pour enough vegetable oil into a heavy saucepan to create a depth of approximately 2 inches.
Heat the oil over medium heat until it reaches 375°F. Use a candy thermometer to monitor the temperature.
Slowly drizzle approximately ½ cup of batter into the hot oil, swirling and crisscrossing the batter as you pour to create the classic funnel cake shape.
Fry for 60–90 seconds on the first side, or until golden brown.
Carefully flip the funnel cake and fry for an additional 60–90 seconds until both sides are golden brown.
Remove the funnel cake from the oil and place it on a paper towel-lined plate to drain excess oil.
Immediately dust the warm funnel cake with powdered sugar.
Repeat with the remaining batter, using approximately ½ cup batter per funnel cake, until all funnel cakes are cooked.
Serve warm and enjoy.

• Keep the oil close to 375°F throughout frying to prevent burning or greasy funnel cakes.

• The batter yields approximately 4–6 funnel cakes depending on size.

• A funnel, squeeze bottle, or piping bag can be used to drizzle the batter into the oil.

• Store leftovers in an airtight container in the refrigerator for up to 2 days.