Description
This classic American funnel cake recipe delivers crispy, golden fried dough swirls dusted with powdered sugar. Perfect as a festive dessert or fair-inspired treat, these funnel cakes come together quickly with basic pantry ingredients and are fried to perfection for a delightfully crunchy exterior and soft inside.
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 up to ¾ cup more if needed for pourable consistency)
- 2 large eggs, lightly beaten
- ½ teaspoon vanilla extract (optional)
For Frying & Serving
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
- Combine Wet Ingredients: In a separate bowl, whisk together whole milk, lightly beaten eggs, and vanilla extract if using, until smooth.
- Create Batter: Gradually add the dry ingredients into the wet ingredients while whisking continuously until you have a smooth, pourable batter. If too thick, add additional milk a little at a time until desired consistency is reached.
- Heat Oil: Fill a heavy-bottomed pot or deep saucepan with 2-3 inches of vegetable oil. Place over medium-low heat and monitor temperature with a candy thermometer. Heat the oil to 370-375°F (187-190°C), ensuring the thermometer tip stays in the middle of the oil, not touching the bottom.
- Fry Funnel Cakes: Using a liquid measuring cup or funnel, pour about ⅓ to ½ cup of batter slowly into the hot oil in a swirling, criss-cross pattern to create the funnel cake shape. Fry each side for about 90 seconds until golden brown and crispy.
- Drain and Serve: Remove the funnel cake carefully and place on a paper towel-lined plate to drain excess oil. Dust generously with powdered sugar and serve warm.
- Repeat: Allow the oil to return to temperature between batches and repeat frying with remaining batter until finished.
Notes
- If batter is too thick, gradually add up to ¾ cup additional milk to make it pourable.
- You can use a clean funnel with a ½ inch opening to drizzle the batter if preferred. Plug the bottom with your finger while filling and release over hot oil in circular motions.
- Maintain oil temperature to ensure even frying and crispy texture without absorbing excess oil.
- Serve funnel cakes immediately after frying for best texture and flavor.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 410 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg
