Funnel cake is the official taste of summer fairs. Now it’s your kitchen’s taste too.
Crispy, lacy fried batter. Drowned in powdered sugar. 15 minutes. No midway. No tickets. Just sweet, crunchy nostalgia.
Step-by-Step Instructions
Make the Batter
Whisk flour, granulated sugar, baking powder, and salt in a bowl.
Add milk, eggs, and vanilla. Whisk until smooth. Batter should be thick but pourable (like pancake batter).
Heat the Oil
Heat 1½ inches of oil in a deep skillet or pot to 375°F (190°C).
Funnel the Batter
Transfer batter to a squeeze bottle or a funnel. Place your finger over the funnel spout.
Hold funnel over hot oil. Release finger and drizzle batter in a spiral pattern, crossing back and forth to create lacy edges.
Fry and Flip
Cook 1-2 minutes until golden brown on bottom. Flip with tongs.
Fry 1-2 minutes more until golden. Drain on paper towels.
Dust and Serve
Dust generously with powdered sugar. Serve warm. Eat immediately. Repeat.
Summary
Prep Time: 5 minutes | Cook Time: 5-10 minutes | Total Time: 10-15 minutes
Yield: 3-4 funnel cakes
Difficulty: Easy
Storage Notes
Best Fresh: Funnel cake is best eaten immediately. Leftovers get soggy and sad. Don’t do that to it.
- Pro Tip: No funnel? Use a squeeze bottle or a zip-top bag with a small corner snipped off.
