Description
Classic homemade funnel cakes made by frying a simple batter until golden and crispy, then dusted with confectioner’s sugar. Perfect for recreating the fairground favorite at home with everyday ingredients.
Ingredients
Scale
Batter
- 2 eggs
- 2 tablespoons sugar
- 1 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For Frying and Serving
- Vegetable oil (for frying, about 1 inch depth)
- 1 cup confectioner’s sugar (for sprinkling on top)
Instructions
- Preheat the oil: In a large, thick-bottomed skillet, pour vegetable oil to a depth of about an inch. Place the skillet over medium-high heat to preheat the oil while you prepare the batter.
- Make the batter: In a large mixing bowl, combine eggs, sugar, milk, all-purpose flour, baking powder, and salt. Beat with an electric mixer until the batter is smooth and well blended, stopping occasionally to scrape down the sides of the bowl.
- Test the oil temperature: Drop a small pinch of flour into the hot oil. If it sizzles immediately, the oil is ready. Reduce the heat to medium to maintain the temperature during frying.
- Fry the funnel cakes: Using a funnel, pour about 1/2 cup of batter into it and cover the opening with your finger. Hold the funnel over the hot oil and remove your finger, moving your hand in a zig-zag or swirling pattern to create a criss-cross lattice of batter in the oil. Continue until the funnel is empty and the batter connects into a cake shape. Fry until the bottom is lightly golden, then use tongs to carefully flip and cook the other side until golden brown.
- Drain and serve: Remove the cooked funnel cake with tongs and place it on a paper towel-lined plate to drain excess oil. Sprinkle generously with confectioner’s sugar while still warm. Repeat the process with remaining batter, placing each finished cake on a paper towel-lined plate.
Notes
- Ensure your oil is at the right temperature to avoid greasy or undercooked funnel cakes.
- Use an electric mixer for a smooth batter without lumps.
- You can experiment with toppings like cinnamon sugar, chocolate sauce, or fresh berries for variation.
- Be cautious when frying and flipping the batter to avoid splattering hot oil.
- Leftover funnel cakes are best enjoyed fresh; they can be briefly reheated in the oven to regain crispiness.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 524 kcal
- Sugar: 20 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 85 mg
