What is funnel cake batter made of?

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).

Is funnel cake batter the same as pancake batter?

Funnel cake mix is basically the same as pancake mix . So, yes — you can absolutely make funnel cakes using pancake mix. To make funnel cake batter, it's as simple as mixing milk, egg, vanilla extract, plain flour, sugar and baking powder (and some cinnamon if you fancy), and pouring it through a funnel into hot oil.

Why is my funnel cake not crispy?

It's important to keep to a frying temperature of around 375 degrees. Any higher than that, and your funnel cakes will brown before cooking through. At too low a temperature, the batter will absorb excess oil, resulting in a greasy, limp funnel cake .

What is the best oil for frying funnel cakes?

— Use a neutral oil for frying these funnel cakes— vegetable oil is a classic pick for us, and what we use here. — Achieve a thin pour by transferring your batter to a piping bag before frying. If you don't have a piping bag, no problem! You can cut a corner of a ziploc bag and use that instead.

Why do they call it a funnel cake?

Today, it is a staple dish that can be found at amusem*nt parks and fairs all over the country. The name "funnel" later came from the technique used to make the cakes, in which the pancake-like batter is poured into hot oil through a funnel .

Is fried dough funnel cakes?

All funnel cakes are fried dough , but not all fried dough is funnel cake. Fried dough can be doughnuts (cake style or yeast raised), hush puppies, Navajo fry bread, or any number of nationality/ethnic foods that involve frying dough.

How do you swirl a funnel cake?

Use your finger to cover the funnel hole; pour in 1 cup of batter. Starting in the center of the skillet, remove your finger and move the funnel in a swirling motion to make a 6- or 7-inch round. Fry in hot oil until bottom is golden brown; flip and continue cooking until golden brown all over, about 1 minute per side.

How hot does oil have to be for funnel cakes?

Funnel cake frying temperature In order for a funnel cake to even work at all, a relatively high frying temperature is needed. 375°F (191°C) is high enough to start coagulating the proteins and gelling the starches in the batter almost on contact, preventing the batter from literally frittering away.

Why is my funnel cake batter falling apart?

The most common reason your funnel cake is falling apart is your oil is too hot . This will cause the funnel cake batter to break apart when you pour it into the pan. Another reason your funnel cake may fall apart is your batter is too thick.

Why is my funnel cake greasy?

A critical element often overlooked when making funnel cakes is the temperature of the frying oil. This can be the making or breaking point of homemade funnel cakes. If the oil is too cool, the cakes end up absorbing excess oil, resulting in a heavy, greasy outcome.

Do you add milk or water to cake batter?

Use milk instead of water Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

What is the difference between fried dough and funnel cake?

Fried dough is made with a bread dough that uses yeast for leavening. Funnel cake has a more pancake-like batter, which is much thinner than bread dough, and it uses baking powder as leavening rather than yeast.

What do they squirt on cakes?

Simple syrup is a great all-purpose glaze for cakes and fruitcakes, adding moisture and a bit of sweetness. It's also a key element in certain mixed drinks. Looking for a simple recipe for simple syrup?

Homemade Funnel Cake (2024)

Updated on May 9, 2022|By Kate|4 Comments

This post may contain affiliate links.

Easy homemade funnel cake recipe! This simple funnel cake is made with 6 simple pantry ingredients, and the recipe takes just minutes to make!

Every summer I look forward to having a funnel cake or two. Whether it’s at the zoo or the state fair or the amusem*nt park, if there’s funnel cake, I have to get one.

With this easy funnel cake recipe, you can make them at home. I’ve made funnel cake before, and I’ve even tried the pre-made mixes. This funnel cake recipe, though, is my favorite.

It’s easy, uses just 6 pantry staples, and comes together in minutes. It also tastes great! The inside is light and fluffy and the outside is light and crisp. Dusted with a little powdered sugar, it’s a perfect summer treat.

How to make homemade funnel cakes

Note: It’s important to make the batter before heating the oil so that the batter can sit and thicken up a bit before use.

Step 1: In a large bowl, whisk together the milk, eggs, sugar, and vanilla until well-combined.

Step 2: Add the flour and baking powder. Whisk in just until combined. Set aside.

Step 3: In a deep heavy skillet, heat the oil to 375F.

Top tip >> It’s important that the oil be at the correct temperature. If it isn’t hot enough, the funnel cakes can soak up too much oil before they’ve cooked, which will result in heavy, greasy cakes. If it’s too hot, the outside can get too dark before the inside has a chance to cook through.

Step 4: Cover the bottom end of a funnel with your finger. Spoon 1/2 cup batter into the funnel.

Step 5: Hold the funnel several inches over the hot oil and move your finger to release the batter. Swirl the batter into the oil in a spiral motion.

Top tip >> I’ve found going from the outside of the spiral to inside works best.

Step 6: Fry until golden brown on one side. Carefully flip the funnel cake over and continue to fry until the other side is golden brown.

Step 7: Carefully remove the funnel cake from the oil, letting any excess oil drain off and place on a paper towel-lined plate. Sprinkle with powdered sugar just before serving.

Tips

Milk: You can use any milk from skim to whole milk. Non-dairy milks, such as almond milk, will also work well in this recipe.
Oil temperature: There are lots of tricks for trying to gauge the temperature of oil without using a kitchen thermometer or deep fry thermometer. I’ve never had good luck with any of the ones I’ve tried, and I highly recommend using a kitchen thermometer.
Funnel: If you don’t have a kitchen funnel, you can use something like a liquid measuring cup that has a pourable spout.
Swirling the batter: I’ve had better luck with the going in a circular motion from outside to inside on the spiral. My funnel cakes held together better that way than when I tried going from inside to outside.

Topping ideas

Funnel cakes are blank canvas, so feel free to top them with whatever toppings you like! Here are some ideas:

Recipe FAQs

How long will funnel cakes keep?

Funnel cakes are best eaten once cool enough to handle. They can covered and kept at room temperature for up to 1 day, but they’re best eaten when warm and fresh.

What kind of oil do you use for funnel cakes?

It’s important to use an oil that’s made for deep frying. Oils like peanut oil, peanut oil blends made for frying, and canola oils are all good choices.

Why does oil temperature matter when frying?

It’s important that the oil is at the correct temperature. If the oil isn’t hot enough, the funnel cakes will absorb too much oil before they cook, and the funnel cakes will be heavy and greasy. If the oil is too hot, the outside will get overcooked before the inside cooks through.

More summer treats!

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5 from 4 votes

Homemade Funnel Cake Recipe

Author Kate @ I Heart Eating

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Equipment

skillet
Kitchen thermometer

Ingredients

▢ 2 cups milk¹
▢ 3 large eggs
▢ 1/4 cup granulated sugar
▢ 1/4 teaspoon vanilla extract
▢ 2 ¼ cups all-purpose flour properly measured²
▢ 2 teaspoons baking powder
▢ Oil for deep-frying³
▢ Powdered sugar

Instructions

In a large bowl, whisk together the milk, eggs, sugar, and vanilla until well-combined.
Add the flour and baking powder. Whisk in just until combined.
Set aside.
In a heavy skillet, heat the oil to 375F.
Cover the bottom end of a funnel with your finger.
Spoon 1/2 cup batter into the funnel.
Hold the funnel several inches over the hot oil and move your finger to release the batter.
Swirl the batter into the oil in a spiral motion. I’ve found going from the outside of the spiral to inside works best.
Fry until golden brown on one side.
Carefully flip the funnel cake over and continue to fry until the other side is golden brown.
Remove to a paper towel-lined plate.
Sprinkle with powdered sugar just before serving.

Video

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Notes

Any milk from skim milk to whole milk will work. Non-dairy milks, such as almond milk, will also work in this recipe.
To properly measure the flour, stir or sift the flour to break it up. Lightly spoon into the measuring cup and level without tapping or packing the flour.
Please use an oil that is made for deep-frying, such peanut oil or canola oil.
Funnel: If you don’t have a kitchen funnel, you can use something like a liquid measuring cup that has a pourable spout.
Nutrition values are estimates.

Nutrition

Did You Make This Recipe?

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Adapted from Taste of Home.

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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