Funnel Cakes

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Funnel Cakes
  • Cook Time
  • Prep Time
  • 8Servings


  • 3 cups vegetable oil
  • 4 cups flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 3 large eggs
  • Confectioners' sugar, for dusting


In a deep medium skillet, heat the oil over medium-high heat until it registers 350 degrees to 375 degrees on a deep-fat thermometer.

Meanwhile, in a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Make a well in the center and add the milk and eggs; whisk until smooth.

Transfer the batter to a gallon-size resealable plastic bag, remove the excess air and seal the top. With scissors, snip off a corner to make a 1/4-inch-wide hole. Carefully squeeze about 1 cup batter (one-eighth of the mixture) back and forth into the oil, making a free-form lacy web. Cook until golden on the bottom, about 2 minutes. Using tongs, turn the cake over and cook until golden on the other side, about 1 minute more. Transfer the funnel cake to paper towels to drain briefly. Repeat with the remaining batter.

Dust the funnel cakes with confectioners' sugar and serve hot.