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Homemade Funnel Cake Recipe

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  • Author: Lidia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: About 4–6 funnel cakes (depending on size)
  • Category: Dessert, Snack
  • Method: Deep‑fry
  • Cuisine: American Fair Food
  • Diet: Vegetarian

Description

Light, crispy, sweet funnel cakes reminiscent of county fair treats—made at home with easy pantry ingredients and deep‑fried to golden perfection.


Ingredients

  • 2 large eggs
  • 1 cup milk
  • 1 cup water
  • ½ teaspoon vanilla extract
  • 3 cups all‑purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • Vegetable or canola oil, for deep‑frying
  • Powdered sugar, for dusting

Instructions

  1. In a large mixing bowl, whisk together eggs, milk, water, and vanilla until smooth.
  2. In a separate bowl, whisk flour, granulated sugar, baking powder, and salt until evenly combined.
  3. Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms, similar to pancake batter. Adjust thickness with small amounts of milk or flour if needed.
  4. Heat 2–3 inches of oil in a heavy-bottomed pot or deep fryer to **375 °F (190 °C)**—use a candy or deep-fry thermometer for accuracy. :contentReference[oaicite:1]{index=1}
  5. Pour batter in a thin stream into the hot oil using a funnel, squeeze bottle (with a ¼-inch tip), or a sturdy zip-top bag with a corner snipped off—moving in a spiral or zig-zag motion to create overlapping ribbons. :contentReference[oaicite:2]{index=2}
  6. Fry until golden brown on one side (about 1–2 minutes), then carefully flip and fry the other side until evenly golden and crisp.
  7. Use tongs or a slotted spoon to transfer funnel cake to paper towels or a wire rack over a tray to drain excess oil. :contentReference[oaicite:3]{index=3}
  8. While still warm, generously dust with powdered sugar. Serve immediately for the best crispy texture. :contentReference[oaicite:4]{index=4}

Notes

  • Using a squeeze bottle provides better control and safer handling than a traditional funnel. :contentReference[oaicite:5]{index=5}
  • Ensure the oil stays at ~375 °F; too hot will burn the cake before cooking through, too cool leads to greasy results. :contentReference[oaicite:6]{index=6}
  • Leave gaps in the batter ribbons to promote even crispiness and texture. :contentReference[oaicite:7]{index=7}
  • Funnel cakes are best eaten piping hot—once they cool, they quickly lose their crisp. :contentReference[oaicite:8]{index=8}
  • Oil can be strained and reused once cooled, but discard responsibly if it’s degraded.
  • You can top with fresh fruit, whipped cream, chocolate sauce, or cinnamon sugar for variety.

Nutrition

  • Serving Size: 1 funnel cake
  • Calories: Approx. 350–410 kcal
  • Sugar: 10–20 g
  • Sodium: Around 200–400 mg
  • Fat: 18–20 g
  • Saturated Fat: 2–4 g
  • Unsaturated Fat: 14–16 g
  • Trans Fat: Negligible
  • Carbohydrates: 50–68 g
  • Fiber: 1–2 g
  • Protein: 2–9 g
  • Cholesterol: 62–79 mg