good funnel cake recipe

Written ByJenny Smyth Posted on
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The Best good funnel cake recipe

I’ve been making funnel cakes for my family for years, and they’re always a hit. Whether we’re celebrating a special occasion or just need a fun dessert to brighten up a weeknight, this recipe is always a good idea. My kids love helping me make the batter and watching it sizzle in the oil – it’s like a little show for them.

And let’s be real, who doesn’t love the combination of crispy fried dough and sweet powdered sugar? It’s a match made in heaven, if you ask me. I’ve tried plenty of different recipes over the years, but this one remains my go-to.

It’s easy to make, requires minimal ingredients, and is perfect for large groups or family gatherings. Plus, it’s surprisingly healthy considering it’s fried – the coconut oil adds a nice flavor and helps with the texture. My husband even requests it at our annual family reunion every year!

It’s that good. I’ve tweaked the recipe over time to make it my own, but the basics remain the same: simple ingredients, easy prep, and an amazing payoff. If you haven’t tried funnel cakes before, I highly recommend giving this recipe a shot.

Your family will thank you.

Classic Funnel Cake with Powdered Sugar

4.9 from 1942 votes

A crispy, golden funnel cake dusted with powdered sugar. This is a perfect treat for any occasion.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Batter

2 cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 cups milk
2 large eggs
2 tbsp butter, melted

For Frying

Vegetable oil, for frying

For Topping

Powdered sugar, for dusting

👨‍🍳Directions

1In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
2Whisk until well mixed.
3Create a well in the center and add the milk, eggs, and melted butter.
4Whisk until the batter is smooth and free of lumps.
5Let the batter rest for 5 minutes.
6Heat about 2 inches of vegetable oil in a deep fryer or a large heavy-bottomed pot to 375°F.
7Use a thermometer to monitor the temperature.
8The oil is ready when it starts to shimmer and small bubbles form around the edges of a wooden spoon when it is dipped in.
9Pour the batter into a funnel, holding your finger over the opening to prevent the batter from dripping out.
10Carefully twist the funnel to create a circular pattern in the hot oil.
11Use a spatula to gently nudge the cake to ensure even cooking.
12Fry the funnel cake for about 2-3 minutes on each side, or until golden brown and crispy.
13The edges should be a deep golden brown and the center should be firm to the touch.
14Using a slotted spoon, carefully remove the funnel cake from the oil and place it on a paper towel-lined plate to drain excess oil.
15Let it cool for a few minutes before dusting with powdered sugar.

🔧Equipment

Funnel
Deep fryer or large heavy-bottomed pot
Mixing bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 7g❤️Cholesterol: 85mg🧂Sodium: 350mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 10g🥩Protein: 8g

📝Notes

Tips: Ensure the oil temperature is consistent for even cooking. You can adjust the thickness of the funnel cake by changing the size of the funnel opening.

This funnel cake recipe is always a hit at our family gatherings and is perfect for any occasion when you need a crowd-pleaser.

To store leftover funnel cakes, simply place them in an airtight container at room temperature for up to three days or freeze them for longer storage.

When reheating your leftover funnel cakes, try using your oven instead of microwaving – it’ll help preserve their crunchiness.

❓ Frequently Asked Questions About Funnel Cake with Powdered Sugar

Q: What type of flour should I use for funnel cakes?

For this recipe, I recommend using all-purpose flour as your base ingredient. However, you can also experiment with using cake flour or even a mix of all-purpose and cake flour for a lighter texture.

Q: How do I get the perfect crispy exterior on my funnel cakes?

The key to achieving that perfect crispiness is to heat your oil to the right temperature (around 375°F) and not overcrowding the pot with too many pieces of batter at once.

Q: Can I make funnel cakes ahead of time?

Yes, you can make the batter ahead of time and store it in an airtight container in the fridge for up to 24 hours. However, keep in mind that the longer you wait to fry them, the more likely they are to become soggy.

Q: Are funnel cakes gluten-free?

This recipe does contain gluten from the all-purpose flour used in the batter. However, if you’re looking for a gluten-free alternative, you can substitute in some almond flour or coconut flour as needed.

Q: Can I add any mix-ins or toppings to my funnel cakes?

The beauty of this recipe is that you can customize it however you like! Some ideas include adding chocolate chips or chopped nuts to the batter for added flavor and texture.

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