Funnel Cakes

Treat the family to this recipe for crispy homemade Funnel Cakes dusted with powdered sugar, drizzled with syrup or topped with whipped cream and fresh fruit.

Homemade Funnel Cakes Recipe

What is a funnel cake? While the word "cake" is in the title, funnel cakes aren't cake-like at all. They consist of a light vanilla extract infused batter that's drizzled into hot oil and deep fried. The frying process transforms them into a pastry with a crispy and golden exterior. They're popular at street fairs, theme parks and sold from food trucks securing their position as one of those fun-to-eat foods. The name references how they were originally made by pouring the batter through a funnel into the vegetable oil for frying.

How to Make Homemade Funnel Cakes Recipe

• While classic funnel cakes are made using a funnel, when making them at home you can also use a plastic squeeze bottle filled with batter or a measuring cup with a spout. 
• When using a plastic squeeze bottle, snip off enough from the tip that the batter will flow easily into the hot oil. 
• When making them the traditional way using a funnel, it's important to hold a finger over funnel opening while filling it with batter. If you don't, it will pour out as quickly as you pour it in.
• When releasing the batter into the oil, move in a spiral motion to create the shape. Remember, no two funnel cakes ever turn out the same way, that's the fun of this sort of deep fried pastry dessert.
• I recommend using canola oil for frying, as it's important to fry these at a high temperature and canola oil has a higher smoke point.
• Can I use a deep fryer for making funnel cakes? You could, depending on the size of the funnel cakes. A round pot or Dutch oven works best for the classic round shape.
• Is powdered sugar and confectioners sugar the same thing? Yes, those terms are often used interchangeably.
• Make an effort to maintain the oil temperature throughout, to prevent the funnel cakes from absorbing too much oil and becoming greasy.
• Funnel cakes are meant to eaten warm so, cook and enjoy.

What Toppings Do You Serve on Funnel Cakes?

Funnel cakes can be topped in a variety of ways. You can serve them simply dusted with powdered sugar which is the classic way. You can also coat them with cinnamon and sugar, or drizzle them with a variety of flavored syrups and go full on ice cream sundae, if you like.  Whipped cream and fresh berries, caramel and cream, the sky's the limit. When it comes to suitable toppings, you may like to try my recipes for:

• Dark Chocolate Hot Fudge Sauce
• Bourbon Praline Pecan Sauce

Other Street Fair and Theme Park Dessert Recipes to Try

Street and theme park food is meant to be fun to make and eat. A few other popular recipes you may like to try:

• Homemade Corn Dogs
• Peach Shortcake
• Homemade Lemonade
• Loaded Nachos Supreme
• Dole Whip Recipe from Belly Full

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Helpful Kitchen Items:

• Dutch Oven
• Stainless Spider Drainer
• Stainless Steel Funnel
• Powdered Sugar Duster

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5 from 2 votes

Homemade Funnel Cakes

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breakfast, brunch, Dessert

Cuisine: American

Keyword: best-funnel-cakes-recipe, funnel-cakes

Servings: 6 servings

Calories: 670kcal

Ingredients

• 6-8 cups Canola oil
• 3 cups all purpose flour
• ⅓ cup granulated sugar
• 3 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 ½ cups whole milk
• ½ cup water
• 1 tablespoon pure vanilla extract
• 2 large eggs
• Toppings: powdered sugar, fresh berries, whipped cream, chocolate sauce, caramel sauce or ice cream for serving

Instructions

• In a deep cast-iron skillet or Dutch oven, heat oil to 375°F. Have nearby a large baking sheet lined with paper towels.
• In a medium-size mixing bowl, use a whisk to sift together flour, sugar, baking powder, salt and cinnamon.
• In a separate bowl, whisk together milk, water, eggs and vanilla. Add to the dry ingredients mixing until fully moistened.
• Ladle a generous ½ cup at a time to a large funnel, plastic bottle with the tip cut off or a measuring cup with a spout. (If using a funnel, hold finger over funnel opening while filling.)
• Holding the funnel (or chosen dispenser) several inches above the oil, release opening and move in a spiral motion until all the batter is released. If using a funnel scrape with a rubber spatula, if needed.
• Fry for 1 ½- 2 minutes per side, using tongs and a spatula to gently flip frying the other side until golden. (The second side may cook more quickly, depending on the temperature of the oil)
• Remove to the paper towel lined pan, immediately dusting both sides with powdered sugar. Repeat until all of the batter is used.
• Serve immediately as is or topped with fresh berries, drizzled with chocolate or caramel sauce, whipped cream or vanilla ice cream.

Nutrition

Serving: 1serving | Calories: 670kcal | Carbohydrates: 63g | Protein: 10g | Fat: 42g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 248mg | Potassium: 377mg | Fiber: 2g | Sugar: 15g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 3mg

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