Funnel Cake


  • vegetable oil for frying

  • 1⅓ cup all purpose flour

  • 2 tbsp sugar

  • ¼ tsp salt

  • ¾ tsp baking powder

  • 1 large egg

  • 1 cup milk

  • 1 tsp vanilla extract


  • Pour oil into a large dutch oven/saucepan, oil should be at least 2 inches deep. Heat over medium high heat until oil reaches 375℉ using a thermometer.

  • Sift the flour, sugar, salt and baking powder into a medium size bowl.

  • In a separate medium size bowl whisk together the egg, milk and vanilla extract.

  • Add the dry ingredients to the wet ingredients, stirring together. Batter should have a nice smooth pourable consistency.

  • Pour the batter into a squeeze bottle, measuring cup, or funnel. Slowly pour 1/3 cup of batter in a slow and steady stream into the hot oil. Start with a circle shape and then slowly criss cross and swirl with the remaining batter.

  • Fry for 90 seconds and then carefully flip the funnel cake using tongs to continue frying the other side for another 90 seconds.

  • After both sides are golden, remove from the oil and set on a paper towel lined plate.

  • Dust with powdered sugar or topping of choice and serve funnel cakes while warm.

  • Continue frying the remaining batter in the same method until all batter has been used.