
The BEST Funnel Cake Recipe
You will need a Food thermometer and a Funnel for this recipe.
How to Make Funnel Cake Batter
Some funnel cake questions
Can I refrigerate funnel cake batter?
Can you freeze funnel cake?

Funnel Cake Recipe
Love the funnel cake you get at the carnival? This is just as good! Make it at home with the best funnel cake recipe ever!
Ingredients
- 1 cup of milk
- 1 cup of flour
- 1/2 teaspoon of baking powder
- 1 Egg
- 2 tablespoons of powdered sugar for making the batter and more for dusting
- 4 cups of vegetable oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of cinnamon
Instructions
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Heat oil to 375 degrees in a large skillet.
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While the oil is heating, beat the egg and milk together in one bowl and combine flour, baking powder, salt, cinnamon and powdered sugar in another bowl.
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Mix the wet and dry ingredients together until the batter is smooth.
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When the oil has reached 375 degrees, pour the batter into a funnel, holding your finger over the small opening.
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Hold the funnel with the batter over the oil and make a circle with your hand repeatedly to form the cake.
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Fry until the bottom has turned golden brown and turn over and fry the other side.
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When both sides are golden brown, remove from oil and drain on paper towels.
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Use a small strainer to shake powdered sugar over the funnel cake.
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If you liked this funnel cake recipe you’ll love these other summer snacks:
Rachel O. says
Oh my goodness – funnel cake!! I am obsessed with this delicious little treat. I seriously need to learn how to make them at home. They'd become a Sunday night tradition.
Allison says
You are killing me! I LOVE funnel cakes, and the one way I justify eating them is that they are rare treats. They might become a regular around here…
katef says
Oh my, they look sooooo delicious!!!
Gloria Erickson says
We are definitely going to try these!
Gloria and Julia @ resourcefulgals.blogspot.com
Sam M. says
This looks delicious! I would love for you to join the Pinworthy Projects link party! http://www.atkinsondrive.com/pinworthy-projects-party-week-14/
Shauna Smart says
I've always wanted to try a fennel cake recipe!!! I'd love for you to link up a few posts at my weekend link party@The Weekend re-Treat!
on The Best Blog Recipes if you haven't already!
Hope to see you there!
Shauna
http://thebestblogrecipes.blogspot.com/
http://ready2loseweight.blogspot.com/
Kristen says
My hubby loves funnel cake… I will be pinning this to make later. Thank you for sharing.
Kristen
http://www.chickyscafe.com
Leigh Anne Wilkes says
My favorite treat to buy at the fair. How fun to be able to make them at home.I'd love for you to share over at Finding the Pretty & Delicious Linky Party. It opens ever Saturday morning. Leigh Anne
http://www.yourhomebasedmom.com/finding-the-pretty-delicious-linky-party-11/
April Tuell says
Love this! I'd like to invite you to link up to Saturday Spotlight @ Angels Homestead. The party is open from 12 am Saturday, until 12 midnight Wednesday.
http://angelshomestead.com/saturday-spotlight-11/
Hope to see you there 🙂
April
Kristina Manscill says
Oh my, thank you! Summer comes around and this is the one reason I like all the little festivals! Because I crave funnel cakes. Yum.
Kristina @ Mothersniche.com
Diana - FreeStyleMama says
What a fun treat!
Mandy Beyeler says
Thanks for linking to Take-A-Look Tuesday over at Sugar Bee Crafts – you were featured today!
–Mandy, http://www.SugarBeeCrafts.com
Allison says
I'm featuring this on The Sunday Showcase this week!
Sue says
You cake stream is thin and thready looking. This happens, as in your picture of you holding the funnel 6-8 inches above the oil. Hold the end of the funnel 1 inch or less from the oil. The batter stream will blossom into a wide strand, providing a base for other stands to float on. It also makes a thicker strand so it does not fry into a hard string but has a crunchy exterior and soft inside.
To keep the cake from getting too thick and not fry thru, pour a circle of batter around the edge of the pan, then zig zag thru the middle. Stop the stream fora couple seconds and the batter will float to the top of the oil. This gives the rest of the batter something to float upon. Then continue in a zig zag motion to fill in the holes. When you see the edges of the batter turning born, use a long tong and roll over to the other side. Fry until both sides look the same. Do not lift out of the oil completely, or the cake will break in pieces and splash you with oil.
I base there comments on 29 years of making funnel cakes in out 7 concession trailers.
Vicky says
Thank you so much Sue! This is super helpful especially coming from someone of your expertise. Will be trying your technique next time!