The BEST Funnel Cakes Recipe
Funnel cake is one of my fave fair foods ever, so y’all know I had to make it at the crib! My homemade funnel cakes fry up light, crispy, and just as good as the ones you get at a county fair or amusement park. They are beyond easy to make, boos.
- 4 cups vegetable or canola oil (for frying)
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Confectioners' sugar (for serving or other toppings)
- 2 cups sliced strawberries
- 2 tablespoons granulated sugar
- Vanilla or strawberry ice cream (for serving)
- Whipped cream (for serving)
- Heat oil in a pot to about 375 degrees.
- Whisk together flour, sugar, baking powder, and salt in a medium sized bowl until combined.
- Next whisk in wet ingredients: milk, eggs and vanilla extract until the batter is nice and smooth.
- Add batter to a funnel, squeeze bottle or even a cake decorating piping bag with a round tip.
- Once oil is nice and hot, swirl batter in a spirally shape (have fun with this part) into the oil and fry. Turn over once the first side is nice and golden brown.
- Once both sides are golden brown, remove from oil and place on paper towels to drain. These babies fry fast!
- Immediately cover with confectioners' sugar or other toppings and serve while hot. If you are frying a lot, feel free to keep these warm in the oven until you are ready to serve.
- Before frying, toss the sliced strawberries with the granulated sugar and let stand for about 15 to 20 minutes, until juicy.
- Dust the warm funnel cakes with confectioners’ sugar, then top with ice cream, the sweetened strawberries, and whipped cream. Serve immediately.
How to Make Funnel Cakes
These step-by-step photos show how to make homemade funnel cakes, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Funnel Cake Recipe.
1. Whisk together the dry ingredients
Heat the oil in a deep, heavy pot while you whisk together the flour, sugar, baking powder, and salt in a medium bowl.
2. Mix the funnel cake batter
Whisk in the milk, eggs, and vanilla until smooth, then transfer the batter to a funnel, squeeze bottle, or piping bag fitted with a round tip.
PRO TIP: Whether you’re using a piping bag, squeeze bottle, or funnel, make sure the opening is about ½ inch wide so the batter flows easily. Test the flow over your mixing bowl before pouring into the hot oil.
3. Swirl the batter into the hot oil and fry
Drizzle the batter into the hot oil in a thin, continuous stream, overlapping the swirls, then fry until golden on both sides and transfer to paper towels to drain.
4. Top your homemade funnel cakes and serve
Serve hot with a dusting of confectioners’ sugar.
PRO TIP: When I want to dress these up, I give them the strawberry shortcake treatment! Toss sliced strawberries with sugar and let them sit until they release their juices, then pile them onto a powdered sugar-dusted funnel cake with vanilla ice cream and whipped cream. The full ingredients and directions are right in the recipe card below, boos.
