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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I'll email this recipe to you, so you can come back to it later!
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
This post was originally published in July 2013. It has been updated with new images and content.
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Yes!I’m using this matter for dipping frozen Twinkies to fry,and whatever else sounds yummy!Thanks!!
Wow! Let me know how that turns out!
I worked in a snow cone stand for two summers. There we made funnel cakes and for myself, I would dip Oreos in the batter and fry them. 🙂
Since we used a funnel and the cooker was a HUGE deep grease pit, she duct taped a funnel to a yard stick. That way, it helped us from getting popped by the grease while making the squiggly formation.
I actually just heard about fried oreos for the first time Kimmy. They sound fascinating!!
This looks absolutely delicious!! I just gained 20 pounds without even trying the recipe!
Yep indeed! I gain weight every single time I see these photos!
That looks incredible! I despise roller coasters!
Same here! And thank you so much for despising them with me!
I’m 36 years and I’m sure I will never ride roller coasters! I hate them! What happened to your mom was terrible! In Italy we have a similar recipe “chiacchiere” or “frappe” we eat them for carnival and I love them!
Yep I am with you Fragolina! I don’t think roller coasters will ever be for me!
Um, who could judge you for loving funnel cakes? I’m pretty sure all of the most delicious foods are fried in hot oil and sprinkled with powdered sugar. Oh, and drizzled with chocolate. But two out of three aren’t bad!
I love that you made your own funnel cakes. I was thinking of doing a weekly or bi-weekly fried food day on my blog this summer, just for fun (and calories). I mean, we have to celebrate all that fair food, right? Let me know if you’d ever want to join me and we could do some fun cross-promotion or something! elizabeth (at) sugarhero.com.
Jacelyn ive always wanted to cook with you but I think im to young
Im 12
Honey you are definitely not too young! I started cooking in the kitchen around 10.
OMG, my favorite fair treat! I never knew these were so easy to make. Time to indulge for the first time in 4,279 years! These look so delicious and your photos are great, Jocelyn!
Absolutely, you must indulge!!! And thank you so much Georgia!
I have heard of and seen Funnel cakes at the carnival but I have never tried it! One of my very close friends is CRAZY about it. I need to send this link to her. Maybe we will make it together! 🙂
That sounds awesome Nami! They are super fun to make too!