Funnel Cakes Recipe
Funnel Cakes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch

Ingredients

  • 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

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 an electric skillet or deep-fat fryer, 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 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar; serve warm. Yield: 8 cakes.
Editor's Note: The batter can be poured from a liquid measuring cup instead of a funnel.
Originally published as Funnel Cakes in Country Woman March/April 1998, p31

Nutritional Facts

1 each: 316 calories, 12g fat (2g saturated fat), 50mg cholesterol, 256mg sodium, 44g carbohydrate (8g sugars, 1g fiber), 7g protein.

  • 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.
Editor's Note: The batter can be poured from a liquid measuring cup instead of a funnel.
Originally published as Funnel Cakes in Country Woman March/April 1998, p31

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Reviews forFunnel Cakes

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MY REVIEW
ferretmama User ID: 5740430 272641
Reviewed Sep. 4, 2017

"Love this. When pouring the batter I use one of those plastic watering cans for watering house plants. Had to trim the spout back a bit to get the proper size batter stream."

MY REVIEW
Crystal User ID: 9232685 272606
Reviewed Sep. 4, 2017

"This was quick and simple to make. I used a table spoon of vanilla. I would like them a little sweeter, but my familoy thought it they were perfect."

MY REVIEW
hkarow9713 User ID: 7604678 252586
Reviewed Aug. 12, 2016

"This tastes just like the fair! We love doing this in the middle of winter, because it really makes you feel like it's fair seasons! It's great with cinnamon sugar!"

MY REVIEW
Missjudyaz User ID: 8910337 252496
Reviewed Aug. 11, 2016

"I lovE this recipe. I found that it works out much better using a small frying pan filled 1/3 of the way with cooking oil. This method males perfect funnel cakes for me whereas when I was using the deep fryer I didn't have formed cakes just a punch of individual pieces. It doesn't work for me using a funnel, either. I have been using a spoon so it drizzles more evenly, but a measuring cup would work wonderfully also.

I was craving cinnamon rolls so I added cinnamon to this recipe and drizzled a glaze frosting over it. AWESOME!
This is my go to treat a few times a week, my family loves them!"

MY REVIEW
MsLori610 User ID: 8884044 249801
Reviewed Jun. 26, 2016

"I love love love this recipe! It's so light, crispy and soft at the same time...great flavor!!! I'm gonna have fun creating different toppings for it this week :) thanks for sharing!"

MY REVIEW
buffetfan User ID: 4035139 228411
Reviewed Jun. 23, 2015

"What a treat to have fair food at home! These are easy to make and the batter will keep for a day or two in the refrigerator. I used a frying pan with high sides because I have neither a deep fat fryer or electric skillet. They were perfect. It helps if you have someone ladling the batter into the funnel if your funnel is small. We will definitely be making these again!"

MY REVIEW
MrsdelphineSmith User ID: 8111800 219660
Reviewed Feb. 4, 2015

"Turned out great. Served it with vanilla ice cream and caramel topping!!!! Delish!!! ??"

MY REVIEW
Funcooking4 User ID: 7215209 51808
Reviewed Aug. 10, 2014

"It's easy to make it and very good!"

MY REVIEW
randcbruns User ID: 828588 47090
Reviewed Aug. 7, 2014

"These are just like what you get at the fair. They are simple and so easy to make! Using a squeeze bottle or pouring from a spouted cup is easier to do than using the funnel, though."

MY REVIEW
joanna76 User ID: 7892776 27479
Reviewed Jul. 17, 2014

"Awesome ! My family loves them every time"

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