Best and Easy Homemade Funnel Cake | How to make Funnel Cake

Best funnel cake recipe at home #statefairfood #carnivalfood

5 from 5 votes

Best and Easy Homemade Funnel Cake | How to make Funnel Cake

This crispy fried homemade funnel cake is a classic carnival fair favorite food. Enjoy this delicious, simple, and easy funnel cake recipe at home today and throughout the year - or anytime you crave for funnel cakes - with basic ingredients in less than 30 minutes.

Prep Time10

Cook Time16

Total Time26

Course: Breakfast, Desserts, snacks

Cuisine: American, North America

Servings: funnel cakes

Calories: 210kcal

Author: Kushi

Equipment

1 Funnel Cake Dispenser or Ziploc Bag
1 Bowl
1 Pan for frying

Ingredients

2 ¼ cups Whole Milk, more or less (Check tips)
2 Eggs
1 teaspoon Vanilla extract
2 ½ cups All purpose Flour, more or less (Check tips)
4 to 5 tablespoon Sugar
½ teaspoon Salt
3 teaspoon Baking powder
¼ teaspoon Cinnamon powder (optional)
Oil, for frying
Confectioners Sugar, as needed

Instructions

Prepare Funnel Cake Batter

Heat oil in a pan or skillet on medium heat so that it becomes nice and hot.
Oil, for frying
In a bowl, whisk together milk, eggs, and vanilla together. To this add dry ingredients – flour, sugar, salt, and baking powder. Whisk together until it is smooth and creamy.
2 ¼ cups Whole Milk, more or less (Check tips), 2 Eggs, 1 teaspoon Vanilla extract, 2 ½ cups All purpose Flour, more or less (Check tips), 4 to 5 tablespoon Sugar, ½ teaspoon Salt, 3 teaspoon Baking powder, ¼ teaspoon Cinnamon powder (optional)
If you feel the batter is too thick, add more milk, if it is too thin then add extra flour. Basically, the batter should be slightly thicker than your regular pancake batter but of pourable consistency. (Check tips)

How to pour batter and fry

To pour batter into the oil you can use a funnel cake dispenser or Ziploc bags or refillable round nozzle squeeze bottle with ¼ inch nozzle.
Pour some of the batter into any one of the above pouring devices and drizzle in a swirling and overlapping motion (or zig-zag pattern) in hot oil to get a funnel cake. Make sure some of the swirls are connected. This need not have to be a perfect circle
Let this cook for about 2 minutes on each side or until golden brown and crispy.
Transfer it to a paper towel to absorb any excess oil.
Sprinkle with confectioners sugar as needed.
Confectioners Sugar, as needed
Funnel Cakes are ready. Serve them warm and enjoy.

Notes

Consistency of the batter plays a very important role in the success of funnel cakes. If the batter is too thin or watery, funnel cakes won’t hold together, starts falling apart and it is going to be a mess. If it’s too thick, you will not be able to pour it in a timely fashion and it is again going to be a mess. You will have to play around with the batter to get the right consistency.
The amount of flour may vary depending on the brand and weather condition.
I have used whole milk and thus needed 2 ½ cups flour. If using skim milk, the amount of flour needed may vary slightly.
I generally don’t use any thermometer to check the oil temperature. I just drop few drops of batter into the hot oil and see if it sizzles and comes up immediately. But if you want the exact oil temperature, it is 375 F degree for crispy and golden funnel cakes.

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