Menu
Funnel Cakes Funnel Cakes
County Fair Funnel Cakes County Fair Funnel Cakes
Traditional Sponge Cake Traditional Sponge Cake
Old-Fashioned Stack Cakes Old-Fashioned Stack Cakes
Traditional Cheesecake Traditional Cheesecake
Flip-Flop Cakes Flip-Flop Cakes
Miniature Castle Cakes Miniature Castle Cakes
Halloween Mini-Cakes Halloween Mini-Cakes
Traditional Pumpkin Pie Traditional Pumpkin Pie
Classic Crab Cakes Classic Crab Cakes
Traditional Shepherd's Pie Traditional Shepherd's Pie
Little Holiday Cakes Little Holiday Cakes
Old-Fashioned Molasses Cake Old-Fashioned Molasses Cake
Old-Fashioned Jam Cake Old-Fashioned Jam Cake
Old-Fashioned Yellow Cake Old-Fashioned Yellow Cake
Classic Chocolate Cake Classic Chocolate Cake
Catfish Cakes Catfish Cakes
Old-Fashioned Whoopie Pies Old-Fashioned Whoopie Pies
Classic Carrot Cake Classic Carrot Cake
Old-Time Cake Doughnuts Old-Time Cake Doughnuts

Traditional Funnel Cakes

1 review
Test Kitchen Approved
Total Time

Prep: 15 min. Cook: 5 min./batch

Makes

8 servings

Updated: Oct. 29, 2022
When I was in high school, I made these funnel cakes every Sunday after church for my family. They are crisp and tender, just like the kind we always ate at the state fair. —Susan Tingley, Portland, Oregon
Traditional Funnel Cakes
Traditional Funnel Cakes Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 cups 2% milk
  • 3 large eggs, room temperature
  • 1/4 cup sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Oil for deep-fat frying
  • Confectioners' sugar
  • Lingonberry jam or red currant jelly

Directions

  1. In a large bowl, combine the milk, eggs and sugar. Combine flour and baking powder; beat into egg mixture until smooth.
  2. In a cast-iron or electric skillet, heat 2 inches oil to 375°. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all the batter is released. Scrape funnel with a rubber spatula if needed.
  3. Fry until golden brown, about 1 minute on each side. Drain on paper towels. Repeat with remaining batter. Dust with confectioners' sugar. Serve warm with jam.

Test Kitchen tip
  • To pour batter easily into hot oil, simply use a liquid measuring cup or a turkey baster.

    • Nutrition Facts

    1 funnel cake: 300 calories, 15g fat (2g saturated fat), 84mg cholesterol, 157mg sodium, 33g carbohydrate (10g sugars, 1g fiber), 8g protein.