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Funnel Cakes

This funnel cake recipe is simpler to make than doughnuts, and it's just as good. Funnel cakes 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
  • Makes
    8 cakes

Ingredients

  • 2 large eggs, room temperature
  • 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

Directions

  • 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.
  • Funnel cakes first appeared in medieval cookbooks.
  • The batter can be poured from a liquid measuring cup instead of a funnel.
  • Check out 30 copycat carnival recipes.
  • Nutrition Facts
    1 each: 316 calories, 12g fat (2g saturated fat), 50mg cholesterol, 256mg sodium, 44g carbohydrate (8g sugars, 1g fiber), 7g protein.

    Reviews

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    Average Rating:
    • Terran
      Jul 19, 2020

      These were amazing and so delicious my family loves them

    • Lynette
      Jun 14, 2020

      I love to make funnel cakes! This was a great recipe. Each one turned out perfectly. Delicious!

    • Nancy J
      Jun 3, 2020

      No comment left

    • Michelle
      Apr 19, 2020

      OMG, so fluffy, even when I thought over cooked a little, still fluffy. I followed exactly. Cooked in a deep fryer and poked hole in plastic bag instead of a funnel. You have to move quickly with batter going in the oil since the fryer cooks so quickly. Best to start with the outer circle working towards middle to create your shape too.

    • Martin
      Mar 15, 2020

      Failed few times before... This one, success on the first try!

    • Tawny
      Dec 26, 2019

      No comment left

    • Jennifer
      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!

    • Deb
      Jul 6, 2019

      I used this recipe with my rosette irons and it was amazing!

    • Tamika
      Jun 9, 2019

      Nice recipe but dough is too thick. They were delicious! Thank you so much for sharing your recipe.

    • Jennifer
      May 14, 2019

      Can i used whole milk? And not the 2%