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Powdered sugar being sifted over a fresh funnel cake, the finish for this funnel cake recipe
Chef Emma

Homemade Funnel Cake

A simple sweet batter drizzled in loops into 375°F oil, fried until golden and dusted with powdered sugar.
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Prep Time 10 minutes
Cook Time 20 minutes
Heating the oil 15 minutes
Total Time 45 minutes
Servings: 7 funnel cakes
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour 250 g
  • 2 tbsp granulated sugar 25 g
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1 1/3 cups whole milk 320 ml, plus more if needed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 6 cups neutral oil 1.4 L, for frying
  • powdered sugar for dusting

Equipment

  • Deep 10- to 12-inch skillet or wide Dutch oven
  • Deep-fry thermometer
  • Funnel, squeeze bottle or zip-top bag

Method
 

  1. Heat about 1 1/2 inches of oil in a deep skillet to 375°F (190°C), leaving at least 2 inches below the rim.
  2. Whisk the flour, sugar, baking powder and salt. Whisk the milk, eggs and vanilla, then combine until smooth and pourable in a thick ribbon.
  3. Fill a funnel (finger over the spout) with about 1/2 cup batter.
  4. Drizzle into the oil in overlapping swirls about 6 to 7 inches across.
  5. Fry 60 to 90 seconds until golden, flip, and fry 45 to 60 seconds more.
  6. Drain on a rack, dust with powdered sugar and serve right away. Let the oil return to 375°F between cakes.

Notes

Never leave hot oil unattended and never use water on a grease fire. Refrigerate leftover batter and use within 1 day. Calories are an estimate per funnel cake from USDA FoodData Central values, assuming about 1 tablespoon of absorbed oil and 2 tablespoons powdered sugar.