Total TimePrep: 15 min. Cook: 5 min./batch
- 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
- 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 a deep cast-iron or electric skillet, heat oil to 375°.
- 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.
- Fry until golden brown, 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar; serve warm.
Nutrition Facts1 funnel cake: 316 calories, 12g fat (2g saturated fat), 50mg cholesterol, 256mg sodium, 44g carbohydrate (8g sugars, 1g fiber), 7g protein.
Sep 4, 2019
This recipe is perfect! The flavor is outstanding! Yes, the batter is thick, but it produces fluffy cakes with crispy edges. I used a funnel with no problems. I’ll definitely make these again!
Jul 6, 2019
I used this recipe with my rosette irons and it was amazing!
Jun 9, 2019
Nice recipe but dough is too thick. They were delicious! Thank you so much for sharing your recipe.
May 14, 2019
Can i used whole milk? And not the 2%
Jan 8, 2019
So delicious!, I'm from Australia, funnel cakes aren't really a thing over here. I recently went to America and tried funnel fries at a cinema, I've been craving them since. The recipe was super easy to follow (I actually halved it as I didn't need that much. But omg crispy on the outside and fluffy on the inside. Topped them with some of my home made salted caramel, so delicious. Will be making again!
Jun 28, 2018
These were amazing. I could barely make them quickly enough as my family ate them so fast. We cooked them until they were starting to brown around the edges, for us that was about a minute and a half on each side. Sprinkled with powdered sugar and it was perfection. We used Canola oil and I made them in a small frying pan. We had enough batter for 9 cakes, over the course of 2 days, batter kept in the fridge in between. Next time we will try it with strawberries and whipped cream!
May 1, 2018
Everyone loved them. I added honey to the batter.Since the batter was thick I couldn't see it pouring through a funnel fast enough. I used a disposable plastic icing bag w the end snipped small. Worked great. Started the spiral from the outside & worked inward.Sprinkled both sides w a mix of cinnamon & sugar.Corinne - Edmonton
Mar 19, 2018
I will be ready to give it a go next weekend but not sure weather to use vanilla or not. I see the recipe prepared both ways. Would those of you who have tried with and without please share your choice and why.
Mar 19, 2018
Receipe was a big hit. Easy fast and delicious.
Nov 13, 2017
I loved how this tasted so good and it is so easy to make! I can't wait to make it for my daughters.