Description
This classic American funnel cake recipe delivers crispy, golden fried batter dusted with powdered sugar, perfect for a sweet dessert treat that's easy to make at home. With a light and fluffy texture inside and a crisp exterior, this funnel cake is a nostalgic fair favorite.
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 consistency)
- 2 large eggs, lightly beaten
- ½ teaspoon vanilla extract (optional)
For Frying and Serving
- Vegetable oil for frying (enough to fill pan 2-3 inches deep)
- Powdered sugar for dusting
Instructions
- Mix dry ingredients: In a medium-sized bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
- Combine wet ingredients: In a separate bowl, whisk together the milk, lightly beaten eggs, and vanilla extract if using, until smooth.
- Make batter: Gradually add the dry ingredients to the wet ingredients while whisking continuously until the batter is smooth and pourable. Add more milk if necessary to achieve the right consistency.
- Heat oil: Pour vegetable oil into a heavy-bottomed pot or deep saucepan to a depth of 2-3 inches. Heat over medium-low heat and use a candy thermometer to bring the oil temperature to 370-375°F (187-190°C).
- Fry funnel cakes: Using a liquid measuring cup, pour about ⅓ to ½ cup batter in a thin, swirling, crisscross pattern into the hot oil. Fry each side for about 90 seconds or until golden brown and crisp.
- Drain and serve: Remove funnel cake with a slotted spoon and place on a paper-towel-lined plate to drain excess oil. Dust generously with powdered sugar and serve warm.
- Repeat: Allow oil to return to the correct temperature between batches and repeat frying with the remaining batter.
Notes
- If the batter is too thick to pour easily, add up to ¾ cup additional milk gradually to reach a thin, pourable consistency.
- If you have a funnel with a ½-inch opening, you can use it by filling with batter, plugging the bottom with a finger, and drizzling into the oil in circular motions.
- Maintain the oil temperature carefully for best frying results and crisp texture.
- For a dairy-free version, substitute milk with plant-based milk and eggs with egg replacer.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 410 kcal
- Sugar: 10 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg
