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I have a confession… I only go to the fair for the food. All that fried, yummy, not at all healthy for you goodness.. I can eat it all (except the donut burger — I can’t get up the courage to try that one, though I’ve heard it’s delicious). Aside from fried oreos, funnel cakes (also called fried dough) are at the very tippy top of my must-eat list. That powdered sugar covered, crispy on the outside, soft on the inside deliciousness is something dreams are made of. For years, I’ve been buying the boxed funnel cake mix. It’s easy and most only require you to add water and stir. But recently, without a box available, and our funnel cake craving growing by the day, we decided to try to make them from scratch. I honestly can’t believe how easy it was and how incredibly delicious they turned out.
Like most recipes we share, we go through a trial and error stage. We make the recipe, figure out what we could have done better, or what we didn’t need and then we tweak it and make it again the following day.
On day 1, we found the batter to be lumpy and not pourable. While it tasted delicious (and you bet your butt we ate all of them), we weren’t 100% convinced that the batter was right. So, the following day we added some water and made sure to sift the flour first and voila.. funnel cake PERFECTION! My mouth is still watering.
What I love most about this funnel cake recipe is that there are so many fun snacks and desserts that you can use it for. For example, remember our Fried Oreo vs. Air Fried Oreo challenge? We used a funnel cake mix to cover the Oreos and deep fry them. Now, we will be using this batter instead! And yes, we will be trying that this week because it’s been way too long since I had a fried Oreo.
We also used it for an upcoming recipe that you guys are going to LOVE! It should be live in a couple of weeks, so make sure to bookmark this and come back for the big reveal. It was a recipe that was over a month in the making and finally came together with the help of this funnel cake recipe! Any guesses?
If you want to take your funnel cakes to the next level, you can top with cinnamon, brown sugar and powdered sugar. Want to add something healthier to the mix, you can chop up some baked apples or fresh berries and whipped cream. You can even try to create fun shapes. There are so many ways to enjoy a funnel cake and the possibilities are endless! Do you have a favorite topping?
Once you’ve made these funnel cakes, I’d love for you to come back and comment below to let me know what you and your family think of them. We love to hear from our readers!
Funnel Cake (Fried Dough) Recipe
These funnel cakes are crisp, deep-fried cakes, topped with powdered sugar. One bite and you’ll be instantly transformed to your childhood days at the fair!
- vegetable oil
- 2 eggs
- 1/2 cup whole milk
- 2 TBSP water
- 1 TBSP vanilla extract
- 2 TBSP granulated sugar
- 1 1/2 tsp baking powder
- pinch salt
- 1 cup flour
- powdered sugar (for topping)
- Add approx. an inch or so of oil to a deep pan. Heat to 375 degrees.
- Meanwhile, whisk together egg, milk, water and vanilla until fully combined. I like to use a batter bowl so you can pour the batter directly into the pan.
- Add sugar, baking powder and salt and whisk until fully combined.
- Sift flour and then add to the batter. Whisk until smooth. There should be no lumps and should be able to pour very easily.
- Slowly pour the batter into the heated oil. If you don’t have a batter bowl, you can also use a funnel. You want to start on the outside and swirl inward until you reach the center. You’ll notice that as the batter heats, it will start to puff and rise to the top.
- Once the funnel cake is lightly browned, flip and let fry for an additional 2-3 minutes.
- Remove the funnel cake to a paper towel lined plate for a couple of minutes to get the excess oil off.
- Sprinkle powdered sugar with a dredge shaker and serve!
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