How To Make Homemade Funnel Cakes
Made with easy ingredients, these funnel cakes are fried into delicious golden rounds. Serve it with powdered sugar and your favorite toppings.
Serves:
Ingredients
- 1quartvegetable oil for frying
- 2½cupsall purpose flour,spoon & leveled
- 1¼tspbaking powder
- ½tspsalt
For Optional Flavor:
- ½tspground cinnamon
- 2largeeggs
- ¼cuplight brown sugar,packed
- 1tsppure vanilla extract
- 1½cupswhole milk
Instructions
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Pour oil into the pot set over medium heat. Heat to 375 degrees F. Prepare the batter as the oil is heating.
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Whisk the flour, baking powder, salt, and cinnamon together in a large bowl. Set aside.
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In a medium bowl, whisk the eggs, brown sugar, vanilla, and milk. Pour the wet ingredients into the dry ingredients and whisk until no lumps remain.
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Place a wire rack over a baking sheet. This is where the cakes can cool immediately after frying.
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If using a funnel, cover the bottom of the spout with a finger while pouring the batter in.
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Measure about ⅓ cup of batter and pour into the hot oil, making one large swirl and making sure to connect some of the swirl layers.
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Fry until golden brown for about 1 to 2 minutes on each side. Carefully remove with a metal spatula or metal slotted spoon and place onto the wire rack to slightly cool.
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Repeat with the remaining batter, then turn off the heat.
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Serve the funnel cakes while they’re still a little warm. Top with favorites like confectioners’ sugar, whipped cream, chocolate syrup, caramel, or sprinkles.
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Cakes are best enjoyed the same day, though they keep in the refrigerator for a couple of extra days.
Nutrition
- Calories: 344.88kcal
- Fat: 18.60g
- Saturated Fat: 2.32g
- Trans Fat: 0.12g
- Monounsaturated Fat: 12.05g
- Polyunsaturated Fat: 3.15g
- Carbohydrates: 36.91g
- Fiber: 1.14g
- Sugar: 6.93g
- Protein: 7.06g
- Cholesterol: 51.08mg
- Sodium: 241.61mg
- Calcium: 123.02mg
- Potassium: 127.01mg
- Iron: 2.17mg
- Vitamin A: 41.07µg
- Vitamin C: 0.01mg
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