Ever been to a fair or carnival and caught a whiff of something sweet, fried, and totally irresistible? That’s probably funnel cake. Funnel cake is a deep-fried treat made from a simple batter, poured through a funnel (or bottle) into hot oil, forming crisp, golden spirals. It’s often dusted with powdered sugar and served warm. Think of it as a cross between a donut and a pancake—but more fun. It’s easy to make at home, even if you’re not a pro in the kitchen. Let me walk you through everything you need to know to make your own delicious funnel cake at home.
Quick Facts
Here’s a quick look at what you’re getting into:
| Category | Details |
|---|---|
| Course | Dessert |
| Cuisine | American |
| Difficulty | Easy |
| Servings | 6 |
| Prep Time | 10 minutes |
| Cooking Time | 10 minutes |
| Calories (per cake) | 300–400 kcal |
Equipment Needed
You don’t need fancy kitchen gadgets to make funnel cake. Here’s what you’ll need:
- Mixing bowls: For combining the wet and dry ingredients.
- Measuring cups and spoons: Accuracy matters, especially for batter consistency.
- Whisk: To mix the batter smoothly without lumps.
- Deep frying pan or Dutch oven: You need at least 2–3 inches of oil to fry the batter properly.
- Candy or cooking thermometer: Oil temperature should be around 375°F for even cooking.
- Tongs or slotted spoon: To flip and remove funnel cakes safely.
- Funnel or squeeze bottle: To pour the batter into the oil in a circular motion.
- Paper towels: For draining excess oil.
- Serving plates: Because these are best enjoyed fresh and warm!
Ingredients
Here’s everything you need to whip up a classic funnel cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 1½ cups whole milk
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for topping
Instructions
Here’s a simple step-by-step guide to make your funnel cake:
- Mix dry ingredients: In a large bowl, whisk flour, baking powder, salt, and sugar together.
- Whisk wet ingredients: In a separate bowl, beat the eggs, milk, and vanilla extract until smooth.
- Combine and mix: Slowly add the wet mix to the dry mix while whisking until the batter is smooth and pourable.
- Heat the oil: Pour oil into a deep pan and heat to 375°F (190°C).
- Pour the batter: Use a funnel or squeeze bottle to pour batter into hot oil in a spiral or zigzag motion.
- Fry until golden: Cook each side for about 1–2 minutes until golden brown.
- Drain and serve: Remove with tongs and drain on paper towels. Dust generously with powdered sugar and serve warm.
Essential Note:
Make sure your batter is the right consistency—not too thick or too runny. If it’s too thick, it won’t flow easily. If it’s too thin, it’ll splatter or break in the oil. Use a candy thermometer to keep the oil between 350–375°F. If the oil’s too hot, the funnel cake will brown too fast without cooking inside. Too cold? It’ll soak up too much oil and turn greasy.
