Classic homemade funnel cakes—crispy, golden, and dusted with powdered sugar. A quick and easy carnival treat to make right in your kitchen.
Why You’ll Love This Recipe
- Brings carnival flavor to your home kitchen
- Easy, pantry-friendly ingredients
- No special equipment required
- Ready in just 15 minutes
- Customizable with your favorite toppings
- Fun to make with kids or guests
- Great for parties, holidays, or spontaneous cravings
- Fried to golden perfection every time
- Pairs perfectly with ice cream, syrup, or fruit
- A classic comfort dessert with endless variations
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (236 ml) whole milk (plus more if needed)
- 2 large eggs, lightly beaten
- ½ teaspoon vanilla extract (optional)
- Vegetable oil, for frying
- Powdered sugar, for dusting
Directions
- Prepare the Batter:
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix the milk, eggs, and vanilla extract.
- Gradually stir the dry ingredients into the wet mixture until smooth. The batter should be slightly thicker than pancake batter—add a splash of milk if too thick.
- Heat the Oil:
- Pour vegetable oil into a deep skillet or saucepan, about 2–3 inches deep.
- Heat the oil to 370–375°F (187–190°C), checking with a candy or deep-fry thermometer for accuracy.
- Fry the Funnel Cakes:
- Transfer the batter to a spouted measuring cup, funnel, or squeeze bottle.
- Carefully drizzle the batter into the hot oil in a spiral and crisscross motion to create a lacy pattern.
- Fry for 1–2 minutes per side until golden brown.
- Remove with tongs or a slotted spoon and drain on paper towels.
- Serve:
- While still warm, dust generously with powdered sugar.
- Serve immediately and enjoy!
Servings And Timing
Servings: 5 funnel cakes
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Calories: Approximately 410 kcal per funnel cake
Variations
- Drizzle with chocolate or caramel sauce
- Top with whipped cream and strawberries or bananas
- Sprinkle cinnamon sugar instead of powdered sugar
- Add a dash of nutmeg or pumpkin spice to the batter for seasonal flair
- Use almond or lemon extract instead of vanilla
- Top with crumbled cookies, chopped nuts, or mini chocolate chips
- Make mini funnel cakes for bite-sized treats
- Add cocoa powder to make chocolate funnel cakes
- Dip into melted chocolate or icing for extra decadence
- Serve with a scoop of vanilla or caramel ice cream
Storage/Reheating
Storage:
Funnel cakes are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 1 day.
Reheating:
Reheat in a 300°F (150°C) oven for 5–7 minutes or in the air fryer for a crisp finish. Avoid the microwave, which can make them soggy.
FAQs
Can I use a funnel to pour the batter?
Yes, that’s the traditional method. A spouted cup or squeeze bottle also works well for more control.
Can I make the batter ahead of time?
Yes, the batter can be prepared a few hours ahead and kept refrigerated until ready to fry.
What kind of oil should I use?
Use a neutral oil with a high smoke point like vegetable, canola, or sunflower oil.
Can I double the recipe?
Absolutely. This recipe scales easily to make more funnel cakes for a crowd.
What if I don’t have a thermometer?
Drop a small spoonful of batter into the oil—if it sizzles and floats, the oil is ready.
Can I bake funnel cakes instead of frying?
Frying is essential to get the classic crisp texture, but air frying can work for a lighter version.
Are funnel cakes the same as fried dough?
They’re similar but made with a pourable batter instead of a dough.
Can I use gluten-free flour?
Yes, a 1:1 gluten-free baking blend can be used with similar results.
How do I prevent them from getting greasy?
Make sure the oil is hot enough before frying and don’t overcrowd the pan.
Can I add toppings after frying?
Yes—top them with syrup, sauces, or fruit once they’re drained and still warm.
Conclusion
Classic Homemade Funnel Cakes are a quick and easy way to enjoy one of the best parts of a fair or carnival—without leaving your kitchen. Whether you’re craving a nostalgic treat or introducing someone new to this fried favorite, these golden beauties are sure to delight with their crispy edges, soft centers, and powdered sugar finish. Try them once, and you’ll be hooked!
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Classic Homemade Funnel Cakes
- Total Time: 15 minutes
- Yield: 5 funnel cakes 1x
- Diet: Vegetarian
Description
Classic homemade funnel cakes—crispy, golden, and dusted with powdered sugar. A quick and easy carnival treat to make right in your kitchen.
Ingredients
2 cups (250 g) all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon salt
1 cup (236 ml) whole milk (plus more if needed)
2 large eggs, lightly beaten
½ teaspoon vanilla extract (optional)
Vegetable oil, for frying
Powdered sugar, for dusting
Instructions
Prepare the Batter:
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, whisk together milk, eggs, and vanilla extract.
Gradually stir the dry mixture into the wet ingredients until smooth. The batter should be similar in consistency to pancake batter—add more milk if needed.Heat the Oil:
Fill a deep skillet or saucepan with 2–3 inches of vegetable oil.
Heat to 370–375°F (187–190°C), using a candy thermometer for accuracy.Fry the Funnel Cakes:
Transfer the batter into a squeeze bottle or spouted measuring cup.
Drizzle the batter into the hot oil in a circular/crisscross pattern to form a lacy design.
Fry 1–2 minutes per side until golden brown.
Use tongs or a slotted spoon to remove and drain on paper towels.Serve:
While warm, dust generously with powdered sugar.
Serve immediately for best texture and taste.
Notes
Add cinnamon to the powdered sugar for extra flavor. For topping variety, try whipped cream, chocolate syrup, or fresh berries.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Deep-Frying
- Cuisine: American