Description
This classic American funnel cake recipe makes crispy, golden fried cakes tossed with powdered sugar, perfect for a fun dessert or fair-style treat. Made with a simple batter of flour, eggs, milk, and sugar, these funnel cakes are quick to prepare and deliciously satisfying with their light, airy interior and crispy exterior.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (250 g)
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup whole milk (236 ml), plus up to ¾ cup more if needed
- 2 large eggs, lightly beaten
- ½ teaspoon vanilla extract (optional)
For Frying and Serving
- Vegetable oil for frying (2-3 inches deep in pan)
- Powdered sugar for dusting
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, eggs, and vanilla extract (if using) until smooth and combined.
- Make Batter: Gradually add dry ingredients to wet ingredients while whisking, stirring until smooth and lump-free. Add extra milk as needed to achieve a pourable consistency.
- Heat Oil: In a heavy-bottomed pot or medium saucepan, fill with vegetable oil 2 to 3 inches deep. Heat oil over medium-low heat to 370-375°F (187-190°C), using a candy thermometer to monitor temperature.
- Fry Funnel Cakes: Portion about ⅓ to ½ cup of batter into a liquid measuring cup with a spout (or use a clean funnel with a ½ inch opening). Drizzle the batter slowly into the hot oil in a swirling, criss-cross pattern to create a web-like shape. Fry each side for about 90 seconds until golden brown.
- Drain and Serve: Remove funnel cakes with a slotted spoon and drain on paper towels. Dust generously with powdered sugar and serve warm.
- Repeat: Repeat with remaining batter, allowing oil to return to the correct temperature between batches.
Notes
- If batter is too thick, add up to ¾ cup additional milk to reach desired pourable consistency.
- Using a funnel with a ½ inch opening can make drizzling batter easier and more controlled.
- Maintain oil temperature carefully to ensure funnel cakes cook evenly and do not absorb excess oil.
- Serve immediately for the best crispiness; funnel cakes soften if left to sit.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 410 kcal
- Sugar: 10 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 85 mg
