Description
Quick & Easy Funnel Cake recipe that delivers a perfectly crispy-on-the-outside and tender-on-the-inside fairground favorite made at home in under 20 minutes. This simple recipe uses pantry staples to create the classic carnival treat with a light, airy texture and golden finish, customizable with fun toppings and variations for every craving.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
For Frying and Serving
- Vegetable oil (about 2 inches for frying)
- Powdered sugar (optional, for dusting)
Instructions
- Prepare the Batter: Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a medium bowl. In a separate bowl, beat the egg with milk and vanilla extract. Slowly add the wet ingredients to the dry, mixing until the batter is smooth, lump-free, and pourable for best texture.
- Heat Your Oil: Fill a deep skillet or frying pan with about two inches of vegetable oil and heat it to 350°F (175°C). Maintaining this temperature ensures crisp funnel cakes without excessive oil absorption.
- Create the Funnel Shape: Pour the batter into a squeeze bottle or piping bag with a small tip for control. Hold it over the hot oil and drizzle the batter in a circular, crisscross pattern forming the classic funnel cake lattice. Imperfections add charm.
- Fry Until Golden: Cook each funnel cake for 2 to 3 minutes per side, carefully flipping with a slotted spatula. Look for a golden brown color and a crispy exterior.
- Drain and Serve: Transfer to paper towels to absorb excess oil. Once slightly cooled, dust generously with powdered sugar or add your favorite toppings, then serve immediately to enjoy fresh and crispy.
Notes
- Use a kitchen thermometer to keep oil steady at 350°F for perfect frying.
- If batter is too thick, thin with a splash of milk for smooth pouring.
- Fry in small batches to avoid lowering oil temperature and soggy cakes.
- A squeeze bottle or piping bag makes creating neat lattice patterns easier.
- Drain funnel cakes well on paper towels to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 funnel cake
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: funnel cake, carnival treat, fried dessert, quick dessert, easy funnel cake, fairground recipe