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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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings (1 cake each)
Calories 229kcal



  • 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 1/2 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.


  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 1/2 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.


Serving: 1cake | Calories: 229kcal | Carbohydrates: 44g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 263mg | Potassium: 106mg | Fiber: 1g | Sugar: 8g | Vitamin A: 109IU | Calcium: 137mg | Iron: 3mg