Funnel cakes are made by pouring batter through a funnel into hot oil and swirling in a circular motion. The batter is fried until it’s lightly golden brown then topped with a sprinkle of powdered sugar or your favorite topping. These funnel cakes also taste kind of similar to donuts, but the batter is thinner and crispier. This recipe will make 10-12 funnel cakes, but you can easily cut the recipe in half to just make 5-6!
To make these funnel cakes, you’ll start out by heating some oil in a large skillet or pot. I suggest sticking with a neutral oil like canola or vegetable oil to fry these funnel cakes, I used canola oil in this recipe since it’s what I always have on hand.
funnel cake recipe
- 8 cups vegetable oil for frying
- 1 1/2 cups milk
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup confectioners’ sugar
- In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
- In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
- While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners’ sugar and serve warm.