Homemade Funnel Cake

nibbleboard.com/recipes/funnel-cake-recipe

Prep:10 min

Cook:5 min

Total:15 min

Servings:5

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk (plus a splash more if needed)
2 large eggs, lightly beaten
½ teaspoon vanilla extract (optional)

For Frying

Vegetable oil, for frying (about 2-3 inches deep)

Topping

Powdered sugar, for dusting

Instructions

Whisk together flour, sugar, baking powder, and salt in a medium bowl until well combined.
In a separate bowl, whisk together milk, eggs, and vanilla extract until light and slightly frothy.
Gradually pour the wet ingredients into the dry, whisking until the batter is completely smooth with no lumps. It should be thin enough to drizzle — like thick pancake batter. Add a splash more milk if needed.
Fill a medium saucepan or deep skillet with 2-3 inches of vegetable oil. Heat over medium heat until a candy thermometer reads 375°F (190°C).
Pour about ⅓ cup of batter into a liquid measuring cup or squeeze bottle. Hold it over the hot oil and drizzle the batter in a steady, thin stream, swirling in overlapping circles and criss-cross patterns to form a 6-7 inch round.
Fry until the bottom is golden brown, about 1-2 minutes, then carefully flip with a slotted spoon or spider strainer. Fry the other side until golden, about 1 minute more.
Transfer to a paper towel-lined plate to drain for about 30 seconds. Dust generously with powdered sugar while still warm.
Let the oil return to 375°F between batches. Repeat with remaining batter. Serve immediately.

Nutrition per Serving

2233Calories

14gProtein

106gCarbs

197gFat

Chef Tips

I've found that a liquid measuring cup with a spout works better than a funnel — you get more control over the drizzle pattern and it's way easier to clean up.
Keep your oil at 375°F. Too cool and the funnel cake absorbs oil and gets greasy; too hot and it browns before the inside cooks through. A candy thermometer takes the guesswork out completely.
After trying both, I always use whole milk — it makes the batter slightly richer and the funnel cake more tender. But 2% works in a pinch.
Don't overcrowd the pan. One funnel cake at a time gives you even cooking and keeps the oil temperature stable.
These are best eaten within 10 minutes of frying. I've tried saving them — they just aren't the same reheated. Make them, dust them, eat them.

Storage

Funnel cakes are best eaten fresh. Leftovers can be stored in an airtight container at room temperature for up to 1 day, but they will lose their crispness.