Funnel Cakes

This post may contain affiliate links. For more information, please see our affiliate policy.

It’s summertime, and that means outdoor fairs, festivals, and carnivals are popping up in just about every town throughout the Midwest. My favorite part about a summer fair is the food, especially the sweet and crispy Funnel Cakes, served piping hot with a thick dusting of powdered sugar. Americana at its finest!

Funnel cakes topped with ice cream, chocolate sauce, and strawberries.


 

Funnel cakes are basically glorified pancakes, poured through a smaller vessel, into a deep fryer instead of onto a skillet. The results are positively magical: hot and crispy on the outside, soft and chewy on the inside, maybe a thick dusting of powdered sugar or enough toppings to call it an ice cream sundae.

But if you can’t make it to the fair this year, bring the funnel cakes into your kitchen. They are easy enough to make and you’ll be rewarded by smiles big enough to win the Blue Ribbon.

Recipe ingredients

Labeled ingredients for funnel cakes.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Vegetable oil: To fry funnel cakes, use a neutral-flavored oil with a high smoke point such as vegetable oil, canola oil, or grapeseed oil.

Step-by-step instructions

  1. In a large saucepan, deep fryer, or electric skillet, heat oil to 375 degrees. In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a second bowl, whisk together eggs, milk, water, and vanilla. Whisk in flour mixture until smooth.
Funnel cake batter in a bowl.
  1. Pour ½ cup batter into a plastic bag or piping bag. Holding the bag several inches above the oil, snip the corner and move the funnel in a spiral motion until all the batter is released. (Or, use a measuring cup with a spout and pour the batter out).
Funnel cakes frying in a pot of oil.
  1. Fry until golden brown on the first side, about 2 minutes, then flip and continue frying until golden brown on the second side, about 2 minutes longer.
Funnel cakes frying in a pot of oil.
  1. Drain on paper towels.
5 funnel cakes draining on paper towels.
  1. Dust with powdered sugar. Repeat with remaining batter.
Dusting powered sugar over fried funnel cakes.

Recipe tips and variations

  • Yield: This recipe makes about 4 cups batter, enough to make 8 funnel cakes from ½ cup batter each.
  • Storage: Funnel Cakes are best enjoyed the day they are made. Store leftovers covered at room temperature for a day or two. For best results, reheat in the oven, toaster oven, or air fryer.
Paper plates with funnel cakes on top.

Recipe FAQs

Who invented funnel cakes?

Most folks think that funnel cakes come from the Pennsylvania Dutch, a group of German immigrants, because a version of funnel cakes appear in a German cookbook in 1879. Because sugar was a commodity, they were most likely made for holidays and harvest festivals.

What’s the difference between a Funnel Cake and an elephant ear?

While a funnel cake is a type of fritter, using fried batter, an elephant ear is a fried dough that is pounded flat. Both are fabulous and time-tested festival foods.

Do you need a funnel to make funnel cakes?

If you don’t have a funnel on hand, you can use a spouted measuring cup, a squeeze bottle with a wider tip, or even a small pitcher to pour out the funnel cake batter. You can even use a zip top plastic bag with a corner cut out for drizzling batter. Where there’s a will, there’s a way!

Funnel cakes topped with ice cream, chocolate sauce, and strawberries.

More State Fair favorites

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
A funnel cake topped with strawberries, ice cream, and chocolate syrup on a paper plate.

Funnel Cakes

It’s summertime, and that means outdoor fairs, festivals, and carnivals are popping up in just about every town throughout the Midwest. My favorite part about a summer fair is the food, especially the sweet and crispy Funnel Cakes, served piping hot with a thick dusting of powdered sugar.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings (1 cake each)
Course Dessert
Cuisine American
Calories 229
5 from 4 votes

Ingredients 

Instructions 

  • In a large saucepan, deep fryer, or electric skillet, heat oil to 375 degrees. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  • In a large bowl, whisk together eggs, milk, water, and vanilla. Whisk in flour mixture until smooth.
  • Pour ½ cup batter into a plastic bag or piping bag. Holding the bag several inches above the oil, snip the corner and move the funnel in a spiral motion until all the batter is released. (Or, use a measuring cup with a spout and pour the batter out).
  • Fry until golden brown on the first side, about 2 minutes, then flip and continue frying until golden brown on the second side, about 2 minutes longer. Drain on paper towels and dust with powdered sugar. Repeat with remaining batter.

Notes

  1. Vegetable oil: To fry funnel cakes, use a neutral-flavored oil with a high smoke point such as vegetable oil, canola oil, or grapeseed oil.
  2. Yield: This recipe makes about 4 cups batter, enough to make 8 funnel cakes from ½ cup batter each.
  3. Storage: Funnel Cakes are best enjoyed the day they are made. Store leftovers covered at room temperature for a day or two. For best results, reheat in the oven, toaster oven, or air fryer.

Nutrition

Serving: 1cakeCalories: 229kcalCarbohydrates: 44gProtein: 7gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 44mgSodium: 263mgPotassium: 106mgFiber: 1gSugar: 8gVitamin A: 109IUCalcium: 137mgIron: 3mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Website | + posts

Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

Quick & Easy Meals in Under 30 Minutes!
15 simple recipes for busy weeknights.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I tried these this morning. I added enough to make the batter liquid enough to flow easily through my funnel. I sprinkled with powdered sugar and the fluffy, crispy badder was delicious!5 stars

  2. I don’t see water listed in the ingredients list but you say add water with eggs, milk and vanilla? Can’t wait to try these!5 stars

  3. This sounds like an interesting cake. I shall give it a try today. Let’s head for the supermarket now for ingredients.5 stars