Easy Funnel Cake Recipe
Print Pin VideoBring the magic of the fair right into your kitchen with this easy funnel cake recipe! Crispy on the outside, soft on the inside, and dusted with a generous layer of powdered sugar, these golden swirls are a nostalgic treat that's perfect for satisfying your sweet tooth.
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1½ cups (180 g) all-purpose flour
- ¾ tsp baking powder
- ¼ tsp salt
- 1½ tbsps white granulated sugar
- 2 large eggs - room temperature
- ¾ cup (180 g) whole milk - room temperature
- ½ tsp vanilla extract/essence
- unflavored vegetable oil (for frying) - I use canola oil; you’ll need enough to fill a medium saucepan about 2 inches high
- powdered sugar - for dusting
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- In another medium bowl, add the sugar, eggs, milk, and vanilla. Whisk until the mixture is smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, whisking continuously until the batter is smooth and lump-free. You should end up with a thick but pourable batter (see note 1 if the batter is too thick).
- Place a medium saucepan over medium heat and fill it with about 2 inches of unflavored vegetable oil. Bring the oil to 375°F (190°C). I recommend using a kitchen thermometer for best results (see note 2).
- Once the oil is ready, pour about ½ cup of batter into a small jug with a spout (see note 3 if you'd prefer to use a funnel). Slowly pour the batter into the hot oil in a circular motion, adding criss-cross patterns to fill in the center. Cook for about 90 seconds or until golden brown. Carefully flip (I use tongs) and cook the other side for another 90 seconds or until golden brown.
- Transfer the cooked funnel cake to a paper towel to soak up any excess oil, then move on to the next one. I recommend checking the oil temperature between each funnel cake for optimal results. Work quickly, as funnel cakes are best enjoyed warm.
- Once all the funnel cakes are ready, generously dust each funnel cake with powdered sugar. Since the cakes themselves aren’t overly sweet, don’t be shy with the powdered sugar. Serve warm and enjoy!
Video
Notes
Note 1. If the batter is too thick, add a little milk to thin it out (see video for ideal consistency).
Note 2. If the oil is too cold, the funnel cakes will turn out oily and soggy. If it’s too hot, the outside will brown too quickly while the center stays undercooked.
Note 3. Funnel cakes get their name from the traditional method of using a funnel to pour the batter into hot oil. I personally prefer using a jug with a spout for more control and ease of use, but if you'd like to use a funnel, choose one with an opening about ½ inch wide. Use your finger to block the hole while filling the funnel, then move it over the hot oil and release your finger to let the batter flow through.
Nutrition
Calories: 264kcal | Carbohydrates: 45g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 283mg | Potassium: 161mg | Fiber: 1g | Sugar: 7g | Vitamin A: 214IU | Calcium: 126mg | Iron: 3mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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