Funnel Cakes

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This funnel cake recipe will let you enjoy a delicious old-fashioned treat without going to a county fair. You'll need a funnel with a 1/2-inch opening that can hold a cup of batter.

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Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
6

You don't need to go to the carnival to enjoy a good funnel cake! This homemade funnel cake recipe is the real deal.

What Is a Funnel Cake?

A funnel cake is a popular dessert made by frying batter. Commonly served at carnivals and amusement parks, funnel cakes (as we know them today) originated in Pennsylvania in the late 1800s. The fried dessert is liberally sprinkled with powdered sugar before serving.

How to Make Funnel Cake

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Funnel Cake Ingredients

These are the ingredients you'll need to make this funnel cake ingredients:

· Oil: You'll need about a quart of vegetable oil for frying the funnel cakes.
· Milk: Milk lends moisture, ensuring a perfectly tender funnel cake.
· Eggs: Two eggs lend even more moisture. Plus, they act as a binder for the batter.
· Flour: All-purpose flour creates structure in the funnel cake batter.
· Baking powder: Baking powder acts as a leavener, which means it helps the batter rise.
· Cinnamon and salt: Ground cinnamon and a pinch of salt enhance the overall flavor of the funnel cakes.
· Sugar: Sprinkle the funnel cakes with powdered sugar (a.k.a. confectioners' sugar) right before serving.

How to Make a Funnel Cake

Here's a very brief overview of what you can expect when you make homemade funnel cakes:

1. Make the batter.
2. Funnel the batter into the hot oil using circular motions.
3. Sprinkle the funnel cakes with powdered sugar before serving.

How to Store Funnel Cake

Funnel cakes are best served fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. Reheat them in the oven instead of the microwave to crisp them back up.

Can You Freeze Funnel Cake?

Yes, you can freeze homemade funnel cakes for up to three months. We recommend freezing them in individual containers and sprinkling them with powdered sugar after they are thawed and reheated.

Allrecipes Community Tips and Praise

"First time making this was last night [and] I couldn't believe how easy it was," says Courtney Thompson. "We don't have a funnel, so I poured the batter into a small measuring cup and slowly swirled it around in the hot oil."

"This was my first attempt at making a funnel cake and it turned out great," raves Tasha Christian. "The funnel cake was light, crispy, and delicious!! The ingredients are simple and the recipe was easy to follow! I can't wait to make more!!!"

"This is the recipe I always use for funnel cakes," according to Jessica Seal. "It's not overly sweet and I call the cinnamon my secret ingredient. Makes enough for the family."

Editorial contributions by Corey Williams

Ingredients

  • 1 quart vegetable oil for frying, or as needed

  • 1 ½ cups milk

  • 2 large eggs

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon ground cinnamon

  • ½ teaspoon salt

  • ¾ cup confectioners' sugar

Directions

  1. Heat oil to 375 degrees F (190 degrees C) in a heavy skillet.

  2. Beat milk and eggs together in a large bowl. Combine flour, baking powder, cinnamon, and salt in a separate bowl; stir into egg mixture until smooth.

  3. Use your finger to cover the funnel hole; pour in 1 cup of batter. Starting in the center of the skillet, remove your finger and move the funnel in a swirling motion to make a 6- or 7-inch round. Fry in hot oil until bottom is golden brown; flip and continue cooking until golden brown all over, about 1 minute per side. Drain on paper towels. Continue cooking remaining batter.

  4. Sprinkle with confectioners' sugar and serve warm.

    close up view of funnel cake with powdered sugar on top
    Beth K

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)

524 Calories
33g Fat
50g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 524
% Daily Value *
Total Fat 33g 42%
Saturated Fat 5g 26%
Cholesterol 67mg 22%
Sodium 303mg 13%
Total Carbohydrate 50g 18%
Dietary Fiber 1g 4%
Total Sugars 18g
Protein 8g
Vitamin C 0mg 1%
Calcium 122mg 9%
Iron 2mg 13%
Potassium 160mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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