Skip the fair and make these easy homemade funnel cakes right at home! All you need for this fun treat is a few simple ingredients and a large skillet! No deep fryer required!
Why I Love These Homemade Funnel Cakes
- Fair food at home: Beat the summer heat and enjoy this fun classic fair dessert from the comfort of your own kitchen!
- Light & crispy: These crispy funnel cakes are perfectly sweet and have the best light and fluffy texture!
- Only $1 per funnel cake! Making these homemade funnel cakes from scratch is so much cheaper than buying them at the state fair or amusement park! You can make 2 large funnel cakes for about $2 total compared to $5-10 each!
Ingredient Notes
- Flour - I used all-purpose flour for this recipe since that's what most people have on hand. It will give you the light and crispy texture most similar to a state fair funnel cake. You can try to use other flours but keep in mind that something like a whole wheat flour or bread flour will give you a different, denser texture.
- Sugar - I used both granulated sugar for adding sweetness to the batter and powdered sugar for dusting on top!
- Cornstarch - Just like my waffle recipe, adding a small amount of cornstarch to the batter will help give your homemade funnel cake that iconic crispy texture (and help them stay crispy hours after frying).
- Milk - I suggest using whole milk but you can also use 1% or 2% milk if that's what you have on hand.
- Baking powder (not soda!) - Helps lift the batter so we get fluffy funnel cakes.
- Vanilla extract - Adds sweetness and richness to the batter.
- Large egg - Essential for binding our batter together so that it doesn't fall apart when added to the hot oil.
- Vegetable oil - Adding a small amount of oil to the batter gives it a light and airy texture. It also helps the batter stay crisp and not get soggy so fast.
How to Make The Best Funnel Cakes
Step 1: Mix the batter
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour (1 cup), granulated sugar (2 tablespoons), cornstarch (1 tablespoon), baking powder (½ teaspoon), salt (¼ teaspoon).
Then add the wet ingredients and mix until combined: milk (½ cup), vanilla extract (1 teaspoon), egg (1 large), vegetable oil (1 tablespoon).
You want your batter to be semi-smooth (a few clumps are okay).
Step 2: Pour in bag
Pour batter into a piping bag or gallon-sized ziploc bag and cut off at the end. Cut about a ¼" inch hole or the width of a pencil.
Step 3: Pour and fry funnel cake
- Cover the bottom of skillet with about 1" of vegetable oil and heat to 375℉ (I did medium-high on my stove). You want it hot enough for the batter to start sizzling but don't want it so hot that the funnel cake batter turns brown right away. It's best to test a tiny bit of batter before starting.
- Using your pastry bag, slowly drizzle the batter in a steady stream in a circular motion, making zig-zag lines back and forth until you create a large circle. Fry funnel cake until golden brown, then flip it over and cook on the other side until golden brown.
Step 4: Sprinkle with powdered sugar and enjoy!
Line a plate or baking sheet with paper towels and add a generous sprinkling of confectioner's sugar or until fully covered. Enjoy while warm!
Tip: You can soak up the excess oil with paper towels and throw away or allow to cool then pour into a glass jar to reuse later. Don't pour down the sink!
Tips & Variations
- Make them mini! Instead of two large funnel cakes, you can make 6-8 small ones.
- Electric skillet: I love using my electric skillet for this recipe because it makes regulating the oil temperature much easier. It's also great because you can take it outside to fry your funnel cakes to avoid making a mess in the kitchen!
- Make batter in advance: You can prepare the batter 1-2 days in advance. Store in the fridge in an airtight container. When ready to use, let the batter sit out for 30 minutes or until room temperature so that it's not cold going into the hot oil.
- Favorite toppings: In addition to powdered sugar you can also add another popular topping like chocolate sauce, strawberry sauce, fresh fruit, caramel sauce, maple syrup, cinnamon sugar, etc! Or, add a scoop of ice cream on top for the most delicious treat!
Storage & Freezing
This homemade funnel cake recipe tastes best fresh. I do not recommend trying to make these funnel cakes ahead of time (or freezing them) as they are best eaten fresh.
Frequently Asked Questions:
I recommend using a neutral oil like vegetable oil for this recipe. Canola oil or peanut oil will also work.
This easy funnel cake recipe uses very similar ingredients as my pancake mix but we add cornstarch to give us the crispy texture we want when frying!
Your funnel cake may fall apart if your oil is too hot or your batter is too thick. I highly recommend using a food thermometer to make sure your oil is the correct temperature before adding the batter. Also, keep your batter in a thin stream when adding to the oil. This will help keep the fried dough from getting heavy in certain parts, causing it to break apart.
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Easy Funnel Cakes
Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- In a large mixing bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon cornstarch, ½ teaspoon baking powder, ¼ teaspoon salt.
- Then add the wet ingredients and mix until combined: ½ cup milk, 1 teaspoon vanilla extract, 1 large egg, 1 tablespoon vegetable oil. The batter will be semi-smooth (a few clumps are okay).
- Pour batter into piping bag or gallon-sized ziploc bag and cut off the end. You want the hole to be about the width of a pencil.
- Cover the bottom of skillet with about 1" vegetable oil and heat to 375℉ (I did medium-high on my stove). You want it hot enough for the batter to start sizzling but don't want it so hot that the batter turns brown right away. It's best to first test a little bit of batter to see how it fries up.
- Slowly drizzle the batter into the pan, criss-crossing it back and forth until you create a large circle. Allow it to cook until golden brown, then flip and cook the other side until golden brown.
- Place on a paper-towel lined baking sheet and sprinkle with powdered sugar until fully covered.
- Enjoy while warm!
Did you make this?
I'd LOVE to hear your thoughts! Leave a review & photo of your creation and be sure to mention @DesignEatRepeat or tag #DesignEatRepeat on Instagram!Save this recipe!
I'll email this post to you, so you can come back to it later!
Will an old ketchup bottle work for the funnel cake batter as well?
Yes, that should work great!