Homemade Funnel Cakes
A favorite at carnivals and fairs, these crispy and delicious homemade funnel cakes are made with a simple batter that’s deep fried and garnished with fruit.
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Table of Contents
- About Homemade Funnel Cakes
- Can you make the batter ahead of time?
- How long do funnel cakes last?
- Can you freeze funnel cakes?
- What kind of toppings can you add to funnel cakes?
- How to know if oil is hot enough for frying
- What kind of oil should you use?
- More recipes that take 30 minutes or less
- How to make homemade funnel cakes
- Recipe Details
About Homemade Funnel Cakes
It’s always a bonus to make treats at home that you normally only see at special events, and making these funnel cakes is no exception – especially since you can add all the toppings that might not be available from a carnival stall.
Because funnel cakes are a delicious classic, but being able to dress them up like a gourmet dessert?
So much better.
Can you make the batter ahead of time?
Yes, you totally can! This is especially helpful if you want to serve the funnel cakes freshly fried but might not have the time or space to prep the ingredients where you’ll be frying.
Once the batter is mixed, it can be stored in the refrigerator for up to four days. If the batter appears too thick, you can mix in a splash of milk.
How long do funnel cakes last?
While funnel cakes are best served right after frying, you can also store them in a sealed container at room temperature for up to two days.
Can you freeze funnel cakes?
Yes, you totally can!
Once prepared and cooled, funnel cakes can be stored in a sealed container or freezer bag for up to three months.
What kind of toppings can you add to funnel cakes?
Funnel cakes are delicious on their own, but you can also jazz them up with sweet toppings, such as:
- Whipped cream or Cool Whip.
- Chocolate, caramel, or strawberry syrup.
- Nuts or crumbled candy.
- Fruits that aren’t too juicy, like strawberries, raspberries, or blueberries.
How to know if oil is hot enough for frying
Whenever you’re deep-frying, it’s important that your oil is hot enough. The good news is that there are two easy ways to check if your oil is at the right temperature:
- Use a thermometer to measure the temperature (it should be between 350 and 375 degrees F.)
- Stick the end of a wooden spoon, wooden skewer, or toothpick in the oil. If the oil starts bubbling around the wood, then the oil is ready.
What kind of oil should you use?
For best results, you must use an oil with a high smoking point. Some of the best to use are canola oil, vegetable oil, peanut oil, corn oil, sunflower oil, safflower oil, or soybean oil.
More recipes that take 30 minutes or less
How to make homemade funnel cakes
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Fill a large, wide skillet with canola oil (however much you need for the oil to be two inches deep), then warm to about 375 degrees F.
Step 2 – In a medium bowl, mix together the flour, sugar, baking powder, cinnamon, and salt.
Step 3 – Add the milk and eggs to the bowl, then thoroughly mix until a thick (but still pourable) batter forms.
Step 4 – Pour the funnel cake batter in a container of your choice for creating the lines of the funnel cakes, such as a pastry bag, a Ziploc bag with a corner cut, condiment bottle with top noddle cut wide, or a funnel the batter can be poured through.
Step 5 – Position the container with batter over hot oil and squeeze it, drizzling the batter in a circular motion, spiraling the dough as it builds in the pan. Keep doing this until you form a “cake” that’s roughly the size of a small plate (or whatever size you’d like). When funnel cake is the desired size, use a pair of tongs to gently lift it from oil and place it on a prepared paper-towel-lined plate. Repeat this step until all batter is used. If batter begins to thicken, add a splash of milk and massage or shake the container until it’s absorbed, then continue creating funnel cakes.
Step 6 – Serve with powdered sugar and fruit and enjoy!
Homemade Funnel Cakes
- 4 cup canola oil, or just enough for roughly 2 inches depth in pan
- 2 1/3 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup milk
- 2 egg, room temperature
- powdered sugar and fruit, for topping (optional)
- Line a large plate with paper towels, then set nearby.
- Add canola oil to a large, wide skillet and warm over medium to medium low heat. Oil is ready when it's 375 degrees F or when a wooden spoon, wooden skewer, or toothpick inserted in the oil bubbles around the edges.
- While oil heats up, prepare the batter. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- Add milk and egg to bowl, then whisk together until dry and wet ingreidnets are thoroughly combined. Batter should be thick but still pourable.
- Add funnel cake batter to a container that can create long, string-like designs in the oil, such as a pastry bag, Ziploc bag with a corner cut, condiment bottle with top noddle cut wide, or a funnel the batter can be poured through.
- Position container with batter over hot oil and squeeze to drizzle batter in a circular motion, spiraling the dough as it builds in the pan, roughly the width of a small plate. When funnel cake is the desired size, cook for roughly 2 minutes or until funnel cake is a golden brownU use a pair of tongs to gently lift it from oil and place it on prepared paper-towel lined plate. Repeat this step until all batter is used. If batter begins to thicken, add a splash of milk and massage or shake container until it's absorbed, then continue creating funnel cakes.
- Serve funnel cakes immediately garnished with powdered sugar and fruit (both optional.)
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.