This homemade funnel cake recipe is perfect when you want a crispy dessert but don’t want to head to the local carnival and wait in lines.With a few ingredients you can make this great dessert at home and not mess with $5 rigged games and deathtrap rides that all somehow fit on semi trucks. Definitely top the cake with powdered sugar but you can also use strawberries, peaches, raspberries, chocolate syrup… really anything you like.
- Canola or vegetable oil for frying
- 2 cups all-purpose flour spooned & leveled
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 and 1/2 cups (360 ml) milk
- 1/4 cup (50 grams) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Powdered sugar for topping
- Place a large skillet or large pot over medium heat and fill halfway with oil. Allow oil to heat to 350°F while you prepare the funnel cake batter. Use a thermometer if possible.
- Whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a separate mixing bowl, whisk together the milk, granulated sugar, eggs, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
- Once the oil has reached 350°F pour the funnel cake batter into a funnel, using your finger to close off the end of the funnel, (or pour the batter into a plastic squeeze bottle or liquid measuring cup).
- Carefully pour about 1/4 – 1/3 cup of the batter into the oil in a circular motion overlapping itself. Allow to cook until lightly golden brown on the bottom (about 1-2 minutes), then carefully flip with tongs or a flat spatula and allow to cook for an additional 1-2 minutes or until cooked through.
- Carefully remove the cooked funnel cakes with tongs or a flat spatula and transfer to a baking sheet or plate lined with paper towels.
- Allow to cool slightly, then top with powdered sugar or your favorite toppings.
- Funnel cakes are traditionally made by pouring the batter through a funnel into the oil. If you don’t have a funnel (not the one you just used to change your car oil), then you can use a plastic squeeze bottle or a liquid measuring cup to carefully pour the batter into the hot oil.
- Once you remove the funnel cakes from the oil, place them on a plate or baking sheet lined with paper towels. This will help absorb any excess oil and keep them from becoming soggy.
- If the oil is too hot it can overcook the batter and if it’s not hot enough the cakes can turn out greasy. So use a thermometer.
- Use about 1/4 cup – 1/3 cup of batter per funnel cake, which will yield about 10-12 funnel cakes. You can easily cut this recipe in half to just make 5-6.
Like this Funnel Cake Dessert recipe? Check out some more dessert recipes HERE.
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