How to Make Funnel Cake
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4.9
How to Make Funnel Cake
Description
The batter consists of standard ingredients mixed until smooth and poured through a funnel or squeeze bottle over hot vegetable oil heated to 375°F. The batter is streamed in a criss-cross swirling motion to create the characteristic lacy shape. Each side is fried for 1 to 2 minutes until golden and crispy.
The cooked funnel cakes are drained on paper towels to remove excess oil. They are best served warm and can be topped with whipped cream, fresh fruit, chocolate fudge sauce, caramel sauce, or dusted with powdered sugar according to preference.
Practical tips include preparing batter up to 2–3 days in advance and refrigerating in an airtight container. Leftover funnel cakes can be stored refrigerated or frozen for longer keeping and reheated in an air fryer, toaster oven, broiler, or microwave with varying results. Using squeeze bottles instead of funnels can make handling easier, and a metal spatula helps when flipping the cakes in oil.
Variations such as funnel cake fries or bites can be made by piping batter in different shapes. Consistent oil temperature and fully submerging batter ensure even frying and crisp texture.
Ingredients
- vegetable oil for frying
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups milk
- 2 egg
Toppings
- Whipped Cream
- Fruit
- chocolate fudge sauce
- caramel sauce
- powdered sugar
Instructions
- Pour about 1 inch of vegetable oil into a frying pan and heat over medium-high heat to 375°F.
- In a medium bowl, whisk flour, baking powder, salt, milk, and eggs.
- Pour batter into a funnel (blocking the tip of the funnel with your finger) or use a squeeze bottle. Position the funnel over the hot oil and slowly pour the batter in a criss-cross and swirling motion over the oil. Fry for 1–2 minutes or until golden brown.
- Using tongs, flip the funnel cake and fry the other side for 1–2 minutes.
- Remove to a paper towel–lined plate to drain. Repeat with the remaining batter.
- Serve funnel cakes warm with desired toppings.
Notes
- You can prepare the batter up to 2-3 days ahead and store it refrigerated in an airtight container.
- Store leftover funnel cakes in the fridge for 2-3 days or freeze for up to 3 months.
- Reheat funnel cakes in an air fryer, toaster oven, broiler, or microwave for convenience.
- Squeeze bottles may be easier than funnels for pouring the batter into the oil.
- Use tongs to ensure the batter is submerged during frying and a metal spatula to flip the cakes.
- For funnel cake variations like fries or bites, adjust the batter shapes accordingly and fry until golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 210kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 239mg | 10% |
| Potassium | 224mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 178IU | 4% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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