I don't know about you, but one of my favorite things about summer is funnel cake! If you've ever been to an amusement park or summer carnival, then you have probably had some warm, sugary funnel cake. But did you know you can make it at home? When you try this easy funnel cake recipe I bet you'll agree that it is just as good or better than anything you'd get at a carnival. If you are in a carnival mood, you should check out our Circus Popcorn Cupcakes and our Powdered Sugar Zeppoles.
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Why you'll love this Funnel Cake Recipe
- You can make a carnival favorite at home
- So many ways to personalize this - top with whipped cream, ice cream, chocolate sauce, caramel...
- Make it any time of the year!
Ingredients
- milk
- flour
- baking powder
- egg
- powdered sugar
- vegetable oil
- salt
- cinnamon
You will need a candy thermometer and a Funnel for this recipe.
This funnel cake recipe makes 4 large funnel cakes.
How to Make Funnel Cake
Heat oil to 375 degrees in a large skillet. 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. Mix the wet ingredients and dry ingredients together and whisk until the batter is smooth.
When the temperature of the oil has reached 375 degrees, pour the batter mixture into a funnel, holding your finger over the small opening. We did a practice run to make sure the funnel cake mix was not too thick. We just removed a finger from the opening and poured the batter back into the bowl, making sure it poured out easily.
Hold the funnel with the batter over the hot oil and make a circle with your hand repeatedly to form the cake. We noticed when we added the batter it cooled the oil somewhat and we needed to turn the heat up on the oil.
Fry until the bottom has turned golden brown and turn over and fry the other side.
When both sides are golden brown, remove from oil and drain on paper towels.
You'll want to serve these warm with some powdered sugar dusted on top. An easy way to add the powdered sugar is by using a small strainer and shaking it over the funnel cake.
How good does that look? At this point you can serve it as is, or go wild with toppings. Whipped cream, berries, chocolate syrup, ice cream - I've seen all these things on funnel cakes.
This fair funnel cake recipe was a huge hit with the kids. The powdered sugar made for quite a mess, but it was so worth it! If you love funnel cake but not gluten, try this gluten free funnel cake.
Funnel Cake Recipe
Ingredients
- 1 cup of milk
- 1 cup of flour
- ½ teaspoon of baking powder
- 1 Egg
- 2 tablespoons of powdered sugar for making the batter and more for dusting
- 4 cups of vegetable oil
- ¼ teaspoon of salt
- ¼ teaspoon of cinnamon
Instructions
- Heat oil to 375 degrees in a large skillet.
- 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.
- Mix the wet and dry ingredients together until the batter is smooth.
- When the oil has reached 375 degrees, pour the batter into a funnel, holding your finger over the small opening.
- Hold the funnel with the batter over the oil and make a circle with your hand repeatedly to form the cake.
- Fry until the bottom has turned golden brown and turn over and fry the other side.
- When both sides are golden brown, remove from oil and drain on paper towels.
- Use a small strainer to shake powdered sugar over the funnel cake.
Notes
Nutrition
The nutritional info is showing a lot more fat and calories than are actually in the recipe because it uses 4 cups of oil for frying. Most of the oil is not absorbed.
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
This batter is best used as soon as it is made. If you need to refrigerate it, I would try and use it within a day. I recommend freezing funnel cake batter and letting it thaw in the refrigerator before using.
You can freeze funnel cake between sheets of wax paper. To reheat, let them thaw and then place in a 350 degree oven until it becomes crispy.
Eat At Home Meal Plans
Have you heard about Eat At Home Meal Plans? If the cost of eating out or the decision of what to make for dinner each night is stressing you out, then you must try these. When you sign up, you get access to four separate meal plans each month (Traditional, Wholesome Traditional, Slow Cooker, and No Flour/No Sugar). All you do is print the plans, color-coded grocery lists, and recipes you want for that month. Don't worry, there are lots of options, so even picky eaters will find something they like.
Then when it is time for dinner, make that night’s recipe (choices include make-ahead, freezer meals, slow-cooker recipes, and other time-saving strategies).
That's it! Dinner is on the table and you can enjoy a home cooked meal with the family – without the stress!
We all have more important things to do than meal planning. Let someone else do it for you with Eat At Home Meal Plans. Monthly, quarterly and annual plans are available.
Rachel O.
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
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
Oh my, they look sooooo delicious!!!
Gloria Erickson
We are definitely going to try these!
Gloria and Julia @ resourcefulgals.blogspot.com
Sam M.
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
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
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
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
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
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
What a fun treat!
Mandy Beyeler
Thanks for linking to Take-A-Look Tuesday over at Sugar Bee Crafts - you were featured today!
--Mandy, http://www.SugarBeeCrafts.com
Allison
I'm featuring this on The Sunday Showcase this week!
Sue
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
Thank you so much Sue! This is super helpful especially coming from someone of your expertise. Will be trying your technique next time!