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Easy Homemade Funnel Cake Recipe – Crispy, Golden & Carnival-Perfect!

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Crispy, golden homemade funnel cakes that taste just like the ones at the county fair! This easy recipe uses simple ingredients and creates perfectly twisted, lacy funnel cakes with crispy edges and fluffy centers. Dust with powdered sugar or load them up with your favorite toppings for the ultimate carnival treat at home!

Ingredients

Scale

For the Funnel Cakes:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1½ cups whole milk
  • 1 teaspoon vanilla extract
  • Vegetable oil for frying (about 6-8 cups, depending on pot size)

For Topping:

  • ½ cup powdered sugar (or more to taste)
  • Optional toppings: fresh berries, chocolate sauce, whipped cream, fruit preserves, cinnamon sugar

Instructions

  • Prepare Your Workspace: Set up a draining station with a wire rack placed over a baking sheet lined with paper towels. Have your funnel or squeeze bottle ready. Fill a fine mesh sieve with powdered sugar for dusting.
  • Make the Batter: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined. Create a well in the center of the dry ingredients.
  • Add Wet Ingredients: In a separate bowl or large measuring cup, whisk together the eggs, milk, and vanilla extract until smooth. Pour the wet ingredients into the well of the dry ingredients.
  • Mix Until Smooth: Whisk the batter until completely smooth with no lumps remaining. The consistency should be similar to pancake batter—thick enough to coat the back of a spoon but thin enough to pour easily through your funnel. If it’s too thick, add a tablespoon or two of milk. If too thin, add a bit more flour.
  • Heat the Oil: Pour vegetable oil into your large pot to a depth of 2-3 inches. Heat over medium-high heat until the oil reaches 375°F on a candy thermometer. This temperature is critical—too cool and your funnel cakes will be greasy; too hot and they’ll burn before cooking through.
  • Test the Oil: To test if the oil is ready without a thermometer, drop a small bit of batter into the oil. It should sizzle immediately and begin to turn golden within about 30 seconds.
  • Prepare Your Funnel: Pour about ¾ cup of batter into your funnel or squeeze bottle. If using a funnel, hold your finger over the bottom opening to keep the batter from flowing out until you’re ready.
  • Fry the First Funnel Cake: Hold the funnel or squeeze bottle about 6 inches above the hot oil. Release the batter, moving your hand in a circular, swirling motion to create a spiral or zigzag pattern. Work from the center outward, creating overlapping swirls. The funnel cake should be about 6-8 inches in diameter. Don’t worry about making it perfect—the irregular, lacy pattern is part of the charm!
  • Cook the First Side: Let the funnel cake fry for about 1 minute, or until the bottom is golden brown and crispy. You’ll see the edges turning golden and the top will start to look less wet.
  • Flip and Finish: Using a slotted spoon or spider strainer, carefully flip the funnel cake over. Fry for another 45 seconds to 1 minute, until both sides are deep golden brown and crispy.
  • Drain: Remove the funnel cake from the oil, allowing excess oil to drip off, then place it on your prepared wire rack to drain. The wire rack is important—it allows air circulation so the bottom doesn’t get soggy.
  • Repeat: Continue making funnel cakes with the remaining batter, allowing the oil to return to 375°F between batches. Don’t overcrowd the pot—fry one at a time for best results.
  • Top and Serve: While still warm, generously dust each funnel cake with powdered sugar using your mesh sieve. Add any additional toppings you desire. Serve immediately while still warm and crispy!

Notes

  • Oil Temperature is Key: Maintaining 375°F is crucial. If the oil gets too hot, reduce heat slightly. If too cool, increase heat and wait before adding more batter.
  • Batter Consistency: The batter should flow easily but not be watery. Think slightly thinner than pancake batter. Adjust with small amounts of milk or flour as needed.
  • Funnel Alternatives: If you don’t have a funnel, a squeeze bottle (like a condiment bottle) works great. You can also use a heavy-duty zipper-lock bag with a ½-inch corner cut off, though this can be messier.
  • Practice Makes Perfect: Your first funnel cake might not be picture-perfect, and that’s okay! By the second or third one, you’ll get the hang of the swirling motion.
  • Safety First: Always be careful when working with hot oil. Use long utensils, never leave hot oil unattended, and keep children and pets away from the cooking area.
  • Serving Size: One funnel cake per person is typically enough, though some people with big appetites might want two!

Nutrition

Find it online: https://focialy.com/funnel-cake-recipe/