These simple homemade funnel cakes are so easy to make! Dust them with powdered sugar, or pile them high with delicious toppings! Either way, you won’t be able to resist this amazing recipe.
A County Fair Classic
When I was growing up, my family had a tradition of visiting the county fair every year. I loved riding the ferris wheel and viewing all of the livestock, but what I looked forward to the most was all of the fair food! I loved the deep fried Oreos, corn dogs, kettle corn, and best of all, the funnel cakes! There really is nothing better than a hot funnel cake, dusted with powdered sugar.
I recently learned how to make my own funnel cakes at home, and I have to report, they are just as good as the ones I remember from the county fair! The best part is that they’re super easy to make, so I can enjoy hot and delicious funnel cakes whenever the craving strikes!
Why Are They Called Funnel Cakes? The reason they’re called funnel cakes is because when you cook it, you pour the batter into the oil using a funnel. Pouring the batter this way is what gives this tasty treat it’s fun and unique shape.
How To Make Funnel Cakes
Make The Batter – You’ll start by making a simple batter, similar to a pancake batter. First, you’ll start by whisking the wet ingredients together in a small bowl until they’re well blended. After that, you’ll whisk together the dry ingredients into a larger bowl.
Combine the two mixtures and whisk everything together until everything has blended together. You’ll want it to be thin enough to pour easily, but not too watery or runny. Mix up your batter, then let it sit for a few minutes while you heat your frying oil.
Heat The Oil – Heat the oil in a large pot until it reaches a temperature of 375 degrees.
Pour The Batter – The process of pouring the batter into the oil may sound a little complicated, but I assure you it’s quite easy! Hold a funnel upright and put your finger over the spout of the funnel. Pour about 1/2 cup of the batter into the funnel. Hold the funnel a few inches above the surface of the hot oil, then remove your finger and move the funnel in a circle while the batter drains out. It will spill out into a messy, bubbly, funny little shape. It doesn’t have to be perfect!
Cook It – Let the funnel cake cook for about 2-3 minutes, then flip it over and cook until the other side is golden brown. When it’s finished cooking, pull it out of the oil with tongs and let it drain on paper towels.
Add The Toppings – Next comes the fun part: topping your funnel cakes! You can go the traditional route with powdered sugar…
… or go all out with chocolate sauce, fresh fruit, and/or whipped cream! These funnel cakes are best when they’re still hot, so be sure to eat them right away. You have got to try this delicious recipe!
Can I Store Funnel Cake Batter – If you don’t want to make the full batch at once, you can refrigerate the batter for 2-3 days. Just give it a good mix when you’re ready to cook the funnel cakes.
Check The Heat – You’ll want to use a deep fry thermometer to make sure the oil doesn’t get too hot and cook the funnel cake too quickly.
What If I Don’t Have A Funnel – No funnel? No problem. You can use anything that will help you pour the batter into the oil in a small steady stream. You can pour the batter into a plastic bag, cut the corner off the bag and then squeeze the batter into the oil.
More Tasty Treats
- Fried Cinnamon Apple Rings
- Spudnuts – Mashed Potato Donuts
- Easiest Donut Recipe
- The Best Homemade Brownies
- Strawberry Cake With Cream Cheese Frosting
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Homemade Funnel Cakes Recipe
- 2 eggs
- 1 1/4 cups milk
- 1 cup water
- 1/2 teaspoon vanilla
- 3 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- oil for frying
- powdered sugar
- toppings of your choice: whipped cream, chocolate syrup, fresh fruit, etc.
- In a medium bowl, whisk together the eggs, milk, water, and vanilla until well blended. In another bowl, whisk together the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients and whisk to combine.
- Heat the oil in a heavy pot over medium high heat to 375 degrees. Place your finger over the spout of a funnel, then pour 1/2 cup of the batter into the funnel. Hold the funnel over the hot oil and remove your finger, then move the funnel in a circle to allow the batter to fall in a swirling motion into the oil.
- Fry the funnel cake for 2-3 minutes per side, until golden brown. Remove from the hot oil with tongs and drain on paper towels. Sprinkle with powdered sugar and top with desired toppings.