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Funnel Cakes Recipe

Funnel Cakes Recipe

These funnel cakes are much simpler to make than doughnuts, but taste just as good. They have been a favorite of ours since we came across them living in the Ozarks. —Mary Faith Yoder, Unity, Wisconsin
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch YIELD:8 servings


  • 2 eggs
  • 1 cup 2% milk
  • 1 cup water
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • Oil for deep-fat frying
  • Confectioners' sugar


  • 1. In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to 375°.
  • 2. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed.
  • 3. Fry 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar; serve warm. Yield: 8 cakes.

Nutritional Facts

1 each equals 316 calories, 12 g fat (2 g saturated fat), 50 mg cholesterol, 256 mg sodium, 44 g carbohydrate, 1 g fiber, 7 g protein.