Funnel Cakes
Indulge in the crispy, golden perfection of homemade funnel cakes, a carnival classic you can easily recreate in your own kitchen! This timeless treat combines pantry staples like all-purpose flour, sugar, and baking powder with rich vanilla and eggs to form a smooth, pourable batter that's fried to airy, lacy perfection. Each funnel cake is fried to a beautiful golden hue in hot oil, delivering that signature crunch with every bite. The recipe is quick and fun to make, taking just 30 minutes from start to finish, and yields six servings of pure joy. Top these warm, delicate creations with a generous dusting of powdered sugar for the ultimate festival-inspired dessert. Perfect for parties, family nights, or whenever you're craving a touch of nostalgia, this funnel cake recipe guarantees smiles all around!
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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 pieces Large eggs
- 1 teaspoons Vanilla extract
- 4 cups Vegetable oil (for frying)
- optional, as needed Powdered sugar (for topping)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, whisking until you achieve a smooth batter. The batter should be thick but pourable.
Heat the vegetable oil in a deep skillet or pot to 375°F (190°C). Use a candy or deep-frying thermometer to ensure consistent oil temperature.
Transfer the batter to a squeeze bottle, piping bag, or a funnel with a narrow spout for pouring the batter into the oil. Be sure to cover the bottom of the spout until you’re ready to pour.
Carefully pour the batter in a swirling, circular motion into the hot oil to create a lacy, round funnel cake shape. Fry for about 1-2 minutes on each side or until golden brown.
Using tongs or a slotted spoon, carefully remove the fried funnel cake from the oil and place it on a paper towel-lined plate to drain excess oil.
Repeat the process with the remaining batter, ensuring the oil temperature remains steady between batches.
Dust the funnel cakes generously with powdered sugar before serving. Enjoy warm!
Nutrition Facts
Calories |
9468 | ||
|---|---|---|---|
% 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 | 242.6 g | 88% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 53.9 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.
