Homemade Funnel Cake Recipe

If you’re craving a carnival treat, you don’t have to wait until the next festival season! Bring the flavor you love with fried dough that is crisp and golden brown. Enjoy these covered with shower of confectioners’ sugar and a sprinkle of cinnamon. It’s perfect for a casual get-together or weekend night in.

Total time: 45 mins
Yield: 8 large funnel cakes

Ingredients:

Funnel Cake:
  • Canola oil, for deep-frying
  • 2 1/4 cups milk
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 4 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
Topping:
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon ground cinnamon
  • Sweetened whipped cream, for serving

Directions:

  1. For the funnel cakes: Add enough oil to a large Dutch oven or heavy-bottomed pot to come 2 inches up the sides of the pot. Heat the oil over medium-high heat until it registers 360 degrees F on a deep-frying thermometer. Line a baking sheet with a metal cooling rack or a few layers of paper towels.
  2. Meanwhile, whisk together the milk, vanilla and eggs in a large measuring cup.  
  3. Sift together the flour, brown sugar, baking powder and salt into a medium bowl using a mesh strainer (to break up any lumps in the brown sugar). Stir the egg mixture into the flour mixture just until smooth and combined.   
  4. When the oil is up to temperature, use your finger to cover the hole in the bottom of a 1- to 2-cup funnel (with at least a 1/2-inch hole) and fill it to the top with about 3/4 cup of the batter. Position the funnel over the pot of hot oil and remove your finger to release the batter. Let the batter flow into the oil in thick squiggles, moving the funnel within a contained circular shape about 8 inches in diameter. Fry on the first side until golden brown, 1 1/2 to 2 minutes, then use a spider or tongs to carefully flip to the second side and fry for an additional 1 1/2 to 2 minutes. Remove to the wire rack or paper towels and let drain and cool slightly. Repeat with the remaining batter.   
  5. For topping: Dust the funnel cakes generously with the confectioners’ sugar, sprinkle with cinnamon and dollop with whipped cream before serving warm. 

Source: Food Network

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