Homemade funnel cakes are easier to make than you think! Better than the fair and you can make them anytime you want!
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I remember growing up (YES I’M GOING THERE), my youngest sister and I liked to experiment in the kitchen.
Occasionally, our mother would give in to our desires and we would get a little crazy, making the things we know she’d never usually go for like these easy Funnel Cakes.
We made these Funnel Cakes over and over, and I promise you — if a pair of adolescents can make these mostly without supervision and without burning themselves or the house down, you can, too!
Making a funnel cake is as easy as stirring together a batter, similar to pancake batter, and then pouring it into a large ziploc bag (or a piping bag if you’re feeling fancy), snipping the end and drizzling it into some hot oil.
It’s golden and crispy in just a few minutes, and then you just dust it with powdered sugar, or choose some of my topping options below, and devour.
I promise you they won’t last long!
Looking for some more easy dessert recipes inspired by my childhood (come on, I know you are!), you might also like my Mom’s (Almost) No Bake Pineapple Squares, my Mom’s Chocolate Chip Cookies, and my Mom’s Double Chocolate Cookies.
This Funnel Cake recipe makes just two large funnel cakes. Because funnel cakes really need to be eaten fresh, I wanted a small batch that can easily be doubled or tripled when you need.
- Start with your wet ingredients: milk, egg, water, vanilla.
- Add in your baking powder, salt, and sugar and whisk until completely smooth.
- Add the flour and whisk again until smooth.
- Heat 1″ of oil in a deep-edged pan over medium-high heat. When you can stick the end of a wooden spoon into the oil and bubbles form around the spoon, the oil is ready. Reduce to medium heat.
- Drizzle batter in thin lines all around the pot, swirling and overlapping as you prefer.
- Cook two minutes per side, just until golden, using tongs to carefully flip.
- Remove to a paper towel to drain excess oil, then dust with powdered sugar or add your toppings of choice and serve immediately.
Traditionally, funnel cakes are served with a generous sprinkling of powdered sugar — like the best, freshest powdered donut you’ve ever had in your life!
But the fun doesn’t have to end there. Here are a few more ideas:
- Powdered sugar and fresh sliced strawberries
- A scoop of your favorite ice cream
- Mint chocolate chip ice cream and chocolate sauce
- Sprinkle with cinnamon sugar like a churro (warm chocolate dipping sauce required!)
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- 1/4 cup milk
- 1 egg
- 1 tablespoon water
- 1/2 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 3/4 teaspoon baking powder
- 1 pinch salt
- 1/2 cup all purpose flour
- 4 tablespoons powdered sugar
- In a large liquid measuring cup or medium batter bowl with a spout, whisk together milk, egg, water and vanilla.
- Whisk in sugar, baking powder and salt until combined.
- Gradually add the flour, and whisk until completely smooth. Set aside.
- In a medium, deep-sided pan or pot, heat 1″ of oil to 375 degrees F over medium-high heat. When you put the end of a wooden spoon in the pot and bubbles form around the spoon, it’s ready. Reduce heat to medium.
- Drizzle batter from cup in a thin line (you can also use a funnel to do this, holding your finger over the end to stop the flow of batter), swirling around the pan and overlapping as desired. Cook for 2 minutes or until light golden brown, then flip and cook another 2 minutes or until golden brown.
- Dust with 2 tablespoons powdered sugar and serve. Repeat one more time with remaining batter.
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