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Classic Funnel Cake Recipe

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4.4 from 9 reviews

This classic funnel cake recipe features a light, crispy fried treat dusted generously with powdered sugar. Made from a simple batter of flour, sugar, eggs, and milk, the funnel cake is cooked by deep frying the batter drizzled into hot oil, resulting in a golden, sweet, and indulgent dessert perfect for fairs, parties, or a delightful homemade snack.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup whole milk
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • ½ teaspoon butter extract (optional)

For Frying and Serving

  • Vegetable oil, for frying (1½ to 2 inches deep in skillet)
  • Powdered sugar, for dusting

Instructions

  1. Mix Dry Ingredients: In a medium mixing bowl, combine the flour, sugar, baking powder, and salt using a whisk until well blended.
  2. Combine Wet Ingredients: In a separate bowl, whisk together the milk, beaten eggs, vanilla extract, and optional butter extract until fully incorporated.
  3. Make Batter: Gradually add the dry mixture to the wet ingredients while whisking continuously to create a smooth, lump-free batter. Set aside as you prepare the oil.
  4. Heat Oil: Pour vegetable oil into a deep-sided skillet until it reaches 1½ to 2 inches deep. Heat the oil over medium heat and monitor with a thermometer until it reaches 350°F. Maintaining this temperature is crucial to ensure the funnel cakes cook evenly without burning.
  5. Prepare Piping Bag: Fill a piping bag fitted with a large round tip with a portion of the batter—use about one-third for three large funnel cakes or one-sixth for medium ones.
  6. Fry Funnel Cakes: Hold the piping bag 3 to 4 inches above the hot oil. Remove your finger from the tip and gently squeeze while swirling the batter in a circular motion to form the base, then drizzle the batter in one direction across the circle and back in the opposite direction, finishing with another circle on top to close it. Cook until the underside is golden brown, then use tongs to carefully flip the funnel cake and cook the other side until golden and crisp.
  7. Drain and Serve: Remove the cooked funnel cake from the oil and place it on a paper towel-lined baking sheet to absorb excess oil. Dust generously with powdered sugar and serve warm for best taste.

Notes

  • Use a thermometer to maintain the oil temperature at 350°F for even cooking and a crispy texture.
  • The butter extract is optional but adds a subtle richness to the flavor.
  • Use a deep-sided skillet to avoid oil splatters and maintain consistent heat.
  • For an easy clean-up, line the serving tray with several layers of paper towels to soak excess oil.
  • Adjust the batter amount in the piping bag to make different sizes of funnel cakes according to preference.

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