Y’all my homemade funnel cakes are better than any you find in a county fair or amusement park. And they are beyond easy to make. With just a few ingredients you probably already have at the crib, you can keep these light, crispy and sweet just like the real thing.
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How To Make Funnel Cakes
Step 1: Heat oil in a pot to about 375 degrees. Whisk together flour, sugar, baking powder, and salt in a medium sized bowl until combined.
Step 2: Next whisk in wet ingredients: milk, eggs and vanilla extract until the batter is nice and smooth.
Add batter to a funnel, squeeze bottle or even a cake decorating piping bag with a round tip.
Step 3: Once oil is nice and hot, swirl batter in a spirally shape (have fun with this part) into the oil and fry. Turn over once the first side is nice and golden brown. Once both sides are golden brown, remove from oil and place on paper towels to drain. These babies fry fast!
Step 4: Immediately cover with confectioner’s sugar or other toppings and serve while hot. If you are frying a lot, feel free to keep these warm in the oven until you are ready to serve.
Funnel Cake Recipe
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Ingredients
- 4 cups vegetable or canola oil for frying
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Confectioner’s sugar for serving or other toppings
Instructions
- Heat oil in a pot to about 375 degrees.
- Whisk together flour, sugar, baking powder, and salt in a medium sized bowl until combined.
- Next whisk in wet ingredients: milk, eggs and vanilla extract until the batter is nice and smooth.
- Add batter to a funnel, squeeze bottle or even a cake decorating piping bag with a round tip.
- Once oil is nice and hot, swirl batter in a spirally shape (have fun with this part) into the oil and fry. Turn over once the first side is nice and golden brown.
- Once both sides are golden brown, remove from oil and place on paper towels to drain. These babies fry fast!
- Immediately cover with confectioner’s sugar or other toppings and serve while hot. If you are frying a lot, feel free to keep these warm in the oven until you are ready to serve.
Video
Notes
▢Mascerated Strawberries 2 cups sliced strawberries tossed with 2 tablespoons granulated sugar
▢Whipped Cream
▢confectioner’s sugar Immediately cover with powdered sugar, ice cream, strawberries and whipped cream and serve.
How to Store
Make sure they are cooled to room temp then wrap them in paper towels and place in an airtight container. You can easily reheat in an oven and air fryer.Nutrition
Recipe Tips
- No matter what you use, a piping bag, squeeze bottle or funnel, be sure the opening is at least ½ an inch round. This will make for the perfect thickness and even cooking.
- Make sure the oil is hot (at least 350-375) before frying your funnel cakes. If it’s below that, they will get soggy and sink in the oil. A thermometer is the best way to test it.
- Serve immediately after cooking or hold in oven to keep warm until you’re ready to serve.
Recipe Help
Yep you can make it up to 2 days in advance. Just store in the fridge.
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This post was originally published in July 2013. It has been updated with new images and content.
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One of my favorite carnivals foods I can now make at home! 🙂 Good to have a great recipe! Awesome post and fantastics photos!
Bill
http://www.southernboydishes.com
Thanks so much Bill! I have a thing for carnival foods!
Love, love funnel cakes!
I used to ride roller coasters and other crazy rides. I am passed that now (laugh but,never funnel cakes.
Velva
Exactly! Same here, I could never get past funnel cakes!
I love funnel cakes but haven’t make them at home before. This is definitely on top of my to make list. 🙂 Thanks for sharing.
Absolutely! This was the first time I made them as well and they were super easy!
I didn’t ride a roller coaster until I was in my early 20’s. (They’re really not that bad!) But I’d rather eat these funnel cakes. 😀
Maybe I can get over my fear if you did it in your 20s! They just scare the bageebies out of me!
No judging here!! I am afraid of roller coasters too Jocelyn! But if you promised me one of those gorgeous funnel cakes at the end I’d definitely do it. I love, love, love them. Looks so delicious..
Thanks so much! I am so glad there are others like me in the world.
I’m the exact opposite… crazy in love with roller coasters. the bigger, the faster… the better. I remember as a kid, being too short to ride, and every year I would walk up to the measuring line waiting to meet the minimum height requirements. Oh it was agony, especially when I was reduced to the kiddie roller coasters that were no fun. It’s been a while since I’ve been on a roller coaster, but I see funnel cakes everywhere. The portion is too much, so I’m pretty good at avoiding them. However, I appreciate the recipe, because now I can make them exactly the size I just need… with better ingredients, too!
Wow I wish I had your guts seriously! I remember being so happy that I was too short to ride the roller coasters! And yep better ingredients make everything better.
Whaaaaat! This is so awesome!!
Thanks so much Marie!!
I don’t do rides, but I definitely do Funnel Cakes! Thanks for sharing. I cannot wait to make these!
I am so glad someone can identify with me on the no rides thing!
OMG.
I loooooove funnel cakes!!!! So dangerous, sooo gooood
I agree!! They are super dangerous and so yummy!
Awesome!!!!! Will ‘bookmark’ this for future use. I so agree with Sanura….the portion is usually so large (although I do see many sharing it) and I can use good ingredients…..great post!!!!!
Exactly! I love things you can make yourself so you figure out what is best for you!