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Just like the sugar-dusted funnel cakes of state fair fame.
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In This Recipe
What Are Funnel Cakes?
The Quick Batter Hack
Keys to Funnel Cake Success
Why It Works
- Using a 4-quart saucepan or Dutch oven that measures about 9-inches in diameter when frying ensures the funnel cake has the proper round shape and size.
- A cake-like batter consistency that forms ribbons when a whisk is lifted through the batter is crucial to achieve the funnel cake's iconic airy and crispy texture.
Once Labor Day has come and gone, it's full on fair season, which means it's time for caramel apples, cotton candy, and corn dogs. If your Tilt-A-Whirl days are behind you, though, there's no reason you have to miss out on all of the fried goodness. Not when you can make the king of fair food,the funnel cake, at home.
What Are Funnel Cakes?
ThePennsylvania Dutchare the likely architects of the American-style funnel cake—a lightly sweetened, airy and crisp fried confection that's dusted with confectioner's sugar. At state fairs, funnel cakes are enormous, paper plate-sized affairs that are made by pouring batter from a funnel in a winding circular pattern over hot oil.
The Quick Batter Hack
Traditional recipes call for a fairly standard batter: flour, eggs, sugar, milk, baking soda or baking powder, but I discovered that you can make awesome funnel cakes with "complete" buttermilk pancake mix (look for brands that only require the addition of water). After all, these boxed mixes contain little more than, well, flour, eggs and milk (in powdered form), sugar, and leavening agents. Alternatively, you can make your own dry pancake mix. Plus, many county fair funnel cake stands are likely starting from some kind of mix, anyhow. I like to doctor my mix with a touch more sugar and vanilla for true funnel cake flavor.
Keys to Funnel Cake Success
Timing, batter thickness, and funnel spout size are the keys to funnel cake success. If your batter is too thin or watery, you'll have an enormous mess that spreads and won't hold together. If your batter is too gloppy, you won't be able to pour it out in a timely enough fashion to avoid an overdone crunchy mess. A large funnel with a 1/2-inch opening works well, but a large squeeze bottle with the same 1/2-inch opening is even better, if non-traditional. With the bottle, it's easier to control the flow rate. In a pinch a 4-cup liquid measuring cup with a spout will also work well, just be steady and slow with the pour.
Using a 4-quart saucepan that measures about 9-inches in diameter insures the ideal round funnel cake shape during frying. No special ring mold needed.
One of the other benefits of making funnel cakes at home is you can control the size of your cake, and you can top it as you please. Hello, funnel cake ice cream sundae!
September 2012
This recipe was cross-tested in 2023 and updated with more accurate measurements to guarantee best results.
Recipe Details
Easy Funnel Cake
Prep5 mins
Cook20 mins
Active30 mins
Total25 mins
Serves2 servings
Makes1 8-inch funnel cake
Just like the sugar-dusted funnel cakes of state fair fame.
Ingredients
1 1/2 quarts (1.4L) neutral oil such as vegetable or peanut oil for frying
2 cups dry store-bought “complete” buttermilk pancake mix (9 ounces; 255g) or dry Thick and Fluffy pancake mix (see notes)
2 tablespoons sugar (3/4 ounces; 21g)
1 cup (237ml) water, plus more if needed
1 tablespoon (15ml) vanilla extract
Powdered sugar to garnish
Directions
In a 4-quart saucepan of Dutch oven that measures roughly 9-inches in diameter, heat oil to 375°F (190°C) and adjust as needed to maintain temperature. (see notes)
While oil is heating, in a large bowl, whisk pancake mix and sugar to combine. Whisk in water and vanilla until smooth. Batter should resemble the thickness of cake batter; It should form thick ribbons as it falls when lifted out of the bowl with whisk. If needed, add 1 tablespoon of additional water at a time to reach proper consistency.
If Using a Squeeze Bottle: cut opening of a large squeeze bottle so it measures 1/2-inch in diameter. Add batter and close lid.
If Using a Funnel: Use a large funnel with an opening that measures about 1/2-inch in diameter. Cover the bottom opening of the funnel with your finger and center over the saucepan. Pour batter into the funnel and move finger as needed to control the flow of the batter. Alternatively, transfer batter to a 4-cup liquid measuring cup for pouring slowly directly into the hot oil.
Carefully squeeze batter from the prepared squeeze bottle or slowly pour and drizzle batter into hot oil, working quickly and swirling in a circular pattern around the circumference of the saucepan, then swirl and crisscross the batter over itself to fill in the funnel cake to form a round shape. use caution as the oil may bubble up slightly when initially pouring.
Fry cake until golden brown on the first side, 1 to 2 minutes. Use cooking chopsticks or a spider skimmer or slotted spoon and a heat-safe spatula to carefully flip the funnel cake and fry until the second side is golden brown, about 1 minute. Transfer to a paper towel-lined plate.
Use a fine-mesh strainer to lightly dust the funnel cake with powdered sugar. Serve immediately.
Special Equipment
4-quart saucepan that measures about 9-inches in diameter, 3-cup squeeze bottle or funnel or 4-cup liquid measuring cup, cooking chopsticks or spider skimmer or slotted spoon
Notes
This recipe can be scaled up to make multiple funnel cakes that are mixed and fried separately.
If using a store-bought pancake mix, look for one that says “complete” on packaging and that only requires adding water.
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| Nutrition Facts (per serving) | |
|---|---|
| 956 | Calories |
| 41g | Fat |
| 127g | Carbs |
| 17g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 956 |
| % Daily Value* | |
| Total Fat 41g | 53% |
| Saturated Fat 4g | 22% |
| Cholesterol 7mg | 2% |
| Sodium 1618mg | 70% |
| Total Carbohydrate 127g | 46% |
| Dietary Fiber 4g | 13% |
| Total Sugars 53g | |
| Protein 17g | |
| Vitamin C 1mg | 6% |
| Calcium 585mg | 45% |
| Iron 5mg | 26% |
| Potassium 438mg | 9% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
