Funnel Cakes

A funnel cake topped with strawberries, ice cream, and chocolate syrup on a paper plate.

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

Cook Time 5

Total Time 20

Servings servings (1 cake each)

Calories 229kcal

Author Meggan Hill

Ingredients

2 quarts vegetable oil for frying (see note 1)
1/4 cup granulated sugar
3 teaspoons baking powder
1/4 teaspoon Salt
3 cups all-purpose flour
2 eggs
1 cup milk
1 cup water
1/2 teaspoon vanilla extract
Powdered sugar for dusting

US Customary - Metric

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 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.

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.
Yield: This recipe makes about 4 cups batter, enough to make 8 funnel cakes from 1/2 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.

Nutrition