Funnel cake has a very special space in my soul.
I’ve been obsessed with funnel cake ever since I was a kid. Whenever we attended any fair, amusement park, or outdoor event I would always beg to end the day with funnel cake. As I got older and America’s culinary world grew more creative I began to see new types of funnel cakes covered in pounds of whipped cream, strawberries, jam, and sometimes peanut butter.
Nothing against those inventions, but I’m a funnel cake purist. Just powdered sugar will do it for me, thanks.
Funnel cake is ridiculously easy to make at home, and all of the ingredients are probably already chilling in your fridge and pantry. You can even get creative if you don’t have a funnel on hand. To get the squiggles for the frying step, I’ve been known to fill up a Ziploc bag with the batter and snip off the corner in order to squeeze it out. This is also a great method for piping frosting if you don’t own a pastry bag.
So here is how you make funnel cake at home. I’ve made this funnel cake recipe multiple times when I was craving something sweet, deep fried, and sugary and it hits the spot every time. Enjoy!
- 2 cups oil for frying
- 1 large egg
- ⅔ cup milk
- 1-1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Confectioners’ sugar, for dusting
- Heat oil in a large skillet (preferably cast iron) over medium high heat until the oil reaches 350 degrees. Reduce heat to medium to maintain the heat.
- In a medium mixing bowl, combine egg and milk.
- In a separate bowl, combine flour, sugar, baking powder, and salt. Stir dry ingredients into the wet ingredients.
- Pour batter into a funnel (with your finger over the tip), or spoon batter into a large plastic bag with a tip cut off.
- Pipe batter into the hot oil making a squiggly design and working from the center out. Fry funnel cake for two minutes on each side.
- Remove from oil onto paper towels to drain.
- Sprinkle powdered sugar over hot cakes.