Carnival Funnel Cake Mix
Bring the joy of the fair right into your kitchen with this easy and nostalgic Carnival Funnel Cake Mix recipe! Perfectly crispy on the outside and irresistibly soft on the inside, these golden fried treats are made with pantry staples like all-purpose flour, sugar, and vanilla extract, ensuring homemade bliss in every bite. With just 10 minutes of prep, you’ll be piping swirls of batter into sizzling oil to create signature crisscross patterns—just like at the carnival! Finished with a generous dusting of powdered sugar, these funnel cakes are delightful on their own or elevated with toppings like fresh fruit, chocolate syrup, or whipped cream. Perfect for parties, family nights, or any time you crave a taste of fairground magic, this recipe is a must-try for dessert lovers everywhere.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 cups Milk
- 2 units Large eggs
- 1 teaspoons Vanilla extract
- 4 cups Vegetable oil (for frying)
- 0.5 cups Powdered sugar (for topping)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until evenly incorporated.
In another bowl, whisk together the milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and free of lumps. The consistency should be similar to pancake batter.
Heat the vegetable oil in a large, deep skillet or pot over medium heat. The oil should reach a temperature of 375°F (190°C). Use a thermometer to monitor the temperature if possible.
Transfer the batter to a squeeze bottle, piping bag, or a liquid measuring cup with a spout for easy pouring.
Once the oil is hot, carefully drizzle the batter into the oil in a circular and crisscross pattern to create the classic funnel cake shape. Fry one funnel cake at a time to avoid overcrowding.
Cook the funnel cake for about 1-2 minutes on each side, or until golden brown and crispy. Use a slotted spoon or tongs to flip the cake halfway through cooking.
Remove the cooked funnel cake from the oil and place it on a paper towel-lined plate to drain excess oil.
Repeat with the remaining batter, ensuring the oil temperature stays consistent between batches.
Dust the funnel cakes generously with powdered sugar and serve warm. Optionally, add toppings like chocolate syrup, fresh fruit, or whipped cream for an extra treat!
Nutrition Facts
Calories |
9678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 966.1 g | 1239% | |
| Saturated Fat | 143.1 g | 715% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 295.1 g | 107% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 106.4 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 547 mg | 42% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 975 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
