Funnel Cakes

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Crispy on the outside, tender and airy on the inside, these funnel cakes are a nostalgic treat that brings the fair to your home.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Keyword: Easy

Servings: servings

Calories: 300kcal

Equipment

Large Frying Pan
Mixing Bowl
Candy Thermometer
Tongs
Zip-top Bag

Ingredients

Dry Ingredients

1.5 cups Gold Medal® all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
0.25 teaspoon salt

Wet Ingredients

1 large egg, room temperature
1 cup whole milk, room temperature
1 teaspoon vanilla extract

For Frying

5 cups vegetable oil for frying
Powdered sugar for dusting

Instructions

Heat oil in a large frying pan to 350°F (175°C) over medium heat. Use a candy thermometer to check temperature; if you don’t have one, test by dropping a small amount of batter — it should sizzle and rise immediately.
In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined and free of lumps.
In another bowl, whisk the egg, milk, and vanilla until smooth and slightly frothy.
Pour the wet mixture into the dry ingredients and stir until combined and smooth. Do not overmix; a few small bubbles are fine.
Transfer batter to a large zip-top bag and snip off a small corner (about 1/2 inch), or use a funnel to control the flow. The batter should flow easily but not be watery.
Drizzle batter into hot oil in a circular, overlapping motion to form a cake shape about 4–6 inches across. Keep your hand steady and move in a spiral to create the classic lacy pattern.
Fry 2–3 minutes per side, until golden brown. Use tongs to gently flip the cake halfway through cooking to ensure even color.
Remove with tongs and place on paper towels to drain. Dust generously with powdered sugar and serve warm.

Notes

Store cooled funnel cakes in an airtight container in the fridge for up to 2 days. For best results, reheat in a toaster oven or regular oven at 350°F for 5–8 minutes.

Nutrition