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Funnel Cakes
Learn how to make funnel cakes at home with this foolproof funnel cake recipe. The key: using a squeeze bottle for easier deep frying.
👥 5 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Autumn Moultrie📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●dutch oven
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Whisk 1½ cups (188 g) all-purpose flour, 3 Tbsp. powdered sugar, 2 tsp. baking powder, and 1 tsp. ground cinnamon in a medium bowl to combine. Whisk 2 large eggs, 1 cup whole milk, 2 tsp. vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine, then add to dry ingredients and whisk until batter is mostly smooth (some lumps are okay). Transfer batter to a squeeze bottle and trim top to create a ¼"-wide opening. (All the batter might not fit and you may need to refill the squeeze bottle a few times.)
½ cups (188 g) all-purpose flour1. powdered sugar, plus more for dusting3 Tbsp. baking powder2 tsp. ground cinnamon1 tsplarge eggs2whole milk1 cup. vanilla extract2 tsp
2
Set a wire rack inside a rimmed baking sheet and set near your stovetop. Fit a large Dutch oven or other heavy pot with thermometer and pour in vegetable oil to come 1¼" up sides. Heat over medium-high until thermometer registers 375°. If using a large clip-on deep-fry thermometer, remove from oil as it will get in the way of the batter.
Vegetable oil (for frying; 5–7 cups)
3
Working quickly and carefully moving squeeze bottle back and forth to create a random looping pattern, pipe enough batter into oil to create a large cake about the diameter of your pot (about ¼ cup batter; make sure to leave sizable holes and gaps in the ribbons of batter as the oil needs to be able to pass through to make the cake crisp.) Fry funnel cake, turning halfway through with tongs and adjusting heat as needed to maintain oil temperature, until deep golden brown, about ⏱️ 1 minute total. Transfer to prepared rack. Let cool ⏱️ 20 seconds, then dust with powdered sugar. Repeat with remaining batter and more powdered sugar, testing oil between batches to make sure you maintain 375°. Serve warm.
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