This easy funnel cake recipe will make you feel like your visiting the county fair! If you’ve never made your own funnel cake, then you’ll be shocked at how easy they are to make!Jump to Recipe
Since all the fairs are cancelled in our neck-of-the-woods, I figured why not bring the fair to our home.
Fast and Easy Funnel Cake Recipe
Add about 1-2 inches to the bottom of a large skillet or pot. Start to heat the oil over medium heat while you put together the batter.
Start by adding your dry ingredients to a bowl. You’ll need flour, baking powder, sugar, and salt.
You’ll whisk it together until it smooth and blended.
In a measuring cup, add your milk and then add 2 eggs.
Whisk together to breakup the eggs and mix it well into the milk.
Create a well in your dry ingredients and pour your wet ingredients into the center. Use the whisk until the ingredients are just combined. It’s ok if you have a few lumps.
Check the temperature of the oil with a thermometer if you have one.
CHECKING OIL TEMP TRICK: If you don’t have an oil thermometer, use the end of a wooden spoon. Place the end of the handle of a wooden spoon into the hot oil. If it starts to create small bubbles around the handle, your oil is ready. If no bubbles, wait a couple more minutes and check again. If big bubbles start to form, turn down your heat to medium-low and check again in a few minutes.
Add a ladle of the batter to your funnel as your finger plugs the base of the funnel. Bring your funnel over the hot oil and remove your finger.
I start by creating the outer edge of the funnel cake with the batter. Then go back and forth in a zig-zag pattern until you fill in the space.
You’ll want to let the first side cook about 2 minutes, then carefully flip the funnel cake.
I find using a tong and a spatula the easiest way to flip with out funnel cake without creating a splash.
Once flipped it will only take 1-2 minutes on the second side.
Once it is browned, carefully remove and place on a plate lined with paper towels.
Funnel Cakes are a popular fair food and they are so easy to make!
- canola oil enough for 1-2 inches in a pan
- 2 cups flour
- 1 tsp baking powder
- ¼ cup sugar
- ¼ tsp salt
- 1 cup milk whole or 2% works best
- 2 eggs
Add your oil to your pan. You want 1-2 inches in the bottom of the pan. Heat the oil over medium heat.
In a bowl, add your flour, baking powder, sugar, and salt. Whisk together.
In a measuring cup, add your milk. Add your 2 eggs to the milk and whisk until combined.
Create a well in the center of your dry ingredients. Pour the wet ingredients in the center. Use a whisk to combine. It's ok if you have a few lumps still.
Check the oil temp. You want to temp around 350 degrees. See my tips above for easy ways to check your oil.
Once the oil is ready, using a funnel, adding about a ladle of the batter into the funnel. Use a finger to plug the funnel hole.
Bring the funnel over the hot oil and release your finger, creating a pattern with your batter. I start by creating the outer circle, then zig-zag to fill in the center.
Let the first side cook about 2 minutes, then carefully flip the funnel cake. Cook the second side for 1-2 minutes, until browned.
Place the funnel cake on a paper towel lined plate to catch the extra oil.
Serve warm or room temperature.
Serve with fresh fruits, ice cream, or whatever you love!
They can be stored in the refrigerator for up to 3 days. You can reheat in the microwave for about 20 seconds, or in the oven at 300 for 10 minutes.
If you love funnel cakes you’ll want to check out these other fair inspired recipes.