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Quick and Easy Funnel Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 3 reviews
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 5 funnel cakes 1x
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Description

This classic American Funnel Cake recipe delivers crispy, golden, and fluffy fried treats dusted with powdered sugar, perfect for a fun dessert or fair-inspired snack. Made with simple pantry staples, this easy-to-make recipe yields crispy funnel cakes in just 15 minutes.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup (236 ml) whole milk (add more if needed for consistency)
  • 2 large eggs, lightly beaten
  • ½ teaspoon vanilla extract (optional)

For Frying and Serving

  • Vegetable oil for frying
  • Powdered sugar for dusting

Instructions

  1. Mix Dry Ingredients: In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  2. Combine Wet Ingredients: In a separate bowl, whisk together milk, eggs, and vanilla extract (if using) until smooth.
  3. Make Batter: Gradually add dry ingredients to the wet ingredients while whisking, stirring until the batter is smooth and pourable. Adjust consistency with additional milk if needed.
  4. Heat Oil: Fill a heavy-bottomed pot or deep saucepan 2-3 inches deep with vegetable oil. Heat over medium-low heat until the oil reaches 370-375°F (187-190°C), using a candy thermometer to monitor temperature.
  5. Fry Funnel Cakes: Pour about ⅓ to ½ cup of batter into a liquid measuring cup with a spout. Slowly drizzle the batter into the hot oil in a thin stream, swirling and criss-crossing to form a lacy pattern. Fry each side for about 90 seconds until golden brown.
  6. Drain and Serve: Remove funnel cakes and place on paper towels to drain excess oil. Dust generously with powdered sugar and serve warm.
  7. Repeat: Repeat frying with the remaining batter, ensuring oil temperature returns to 370-375°F between batches.

Notes

  • If batter is too thick, add up to ¾ cup additional milk to reach a pourable consistency.
  • You can use a clean funnel with a ½ inch opening as an alternative method to drizzle batter into the oil.
  • Maintain oil temperature between batches for even frying and crispiness.
  • Use a candy thermometer to accurately monitor oil temperature for best results.

Find it online: https://linadinner.com/quick-and-easy-funnel-cake-recipe/