Best Funnel Cake Recipes

EASY CLASSIC FUNNEL CAKE

Steps:

• Sift the flour, baking powder, baking soda and salt into a large bowl. In a smaller bowl, whisk the egg with the granulated sugar until pale. Whisk the milk into the egg mixture, then gently fold into the flour mixture. It should be a bit thicker than pancake batter but thin enough to pour. Add up to 3 tablespoons milk to loosen the batter, if needed.
• Heat about 2 inches of canola oil in a large high-sided skillet or pot over medium-high heat until a deep-fry thermometer registers 375. Meanwhile, mix the confectioners' sugar and cinnamon in a small bowl. Hold a funnel in one hand with your finger plugging the hole at the bottom. Pour 1 cup batter into the funnel. Hold the funnel over the hot oil and remove your finger from the hole, letting the batter drop in a spiral pattern all over the surface of the oil. It will look like lots of individual pieces at first, but as you continue to add batter, the pieces will fuse together. Cook until the batter floats and the underside is golden brown, about 30 seconds. Flip with tongs and cook until golden brown on the other side, about 30 more seconds. Transfer to a paper-towel-lined plate and repeat to make 5 more funnel cakes. Dust with the cinnamon-sugar and serve with whipped cream and/or fruit sauce, if desired.

FUNNEL CAKE FRIES RECIPE BY TASTY

Steps:

• Make the strawberry dipping sauce: Add the strawberries, sugar, and lemon juice to a small pot over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes, until thickened. Remove the pot from the heat and set aside until ready to serve.
• Make the caramel dipping sauce: Add the sugar to a small pan over medium heat. Without stirring, cook the caramel for about 10 minutes, swirling the pan occasionally to loosen any clumps of sugar. Once the sugar turns dark amber in color, remove the pot from the heat. Add the butter and heavy cream and whisk to combine. Be careful as the mixture will bubble up and could burn you. 3. Add the salt and stir to combine. Remove the pan from the heat and set aside until ready to serve.
• Make the fries: Heat 1 inch (2.5 cm) of oil in a deep pan over medium-high heat until it reaches 375°F (190°C).
• In a large bowl, mix together the flour, sugar, baking powder, and salt.
• Add the milk and eggs to the dry ingredients. With a rubber spatula, stir until fully incorporated.
• Transfer the batter to a clean squeeze bottle.
• Working one at a time, squeeze the batter into hot oil. Cook for 30-45 seconds on each side until golden brown. Remove from the oil with a slotted spoon and drain on a paper wire rack over a baking tray.
• Make the marshmallow dipping sauce: Add the marshmallows and butter to a microwave-safe bowl and microwave for 1 minute in 30-second intervals, stirring until smooth.
• Make the chocolate dipping sauce: Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted.
• Dust the funnel cake fries with powdered sugar and serve with the dipping sauces.
• Enjoy!

CARNIVAL FUNNEL CAKE MIX

Steps:

• In a mixing bowl, combine all the ingredients; transfer mixture to a plastic zip-top bag or air-tight glass jar.
• Include the following instructions: in a mixing bowl, beat 1 large egg and 1 cup milk; add in funnel cake mix and beat until smooth.
• In a frying pan, heat oil (1-inch depth) until 375 degrees.
• Pour batter, 1/2 cup at a time through a funnel into the hot oil with a circular motion to form a spiral.
• Fry until golden; turn to fry the other side.
• Remove funnel cake to drain on paper towel lined plate.
• Repeat with remaining batter.
• Sprinkle with powdered sugar while warm.
• Note: takes a little practice to get the hang of it.

FUNNEL CAKE SUNDAE

Steps:

• In a large, heavy-bottomed pot, heat 2 inches of vegetable oil to 350 degrees F.
• Whisk together the flour, granulated sugar, baking powder and kosher salt in a large bowl. Add the milk, butter, vanilla and egg and whisk until well combined.
• Make one funnel cake at a time: Pour 1/2 cup of the batter through a funnel (see Cook's Note) into the hot oil while making swirling and overlapping motions. Allow to fry and brown for 2 to 3 minutes per side. Transfer to a paper towel-lined baking sheet to drain. Repeat with the remaining batter.
• Dust with confectioners' sugar and transfer to a plate. Top with a scoop of rocky road, cherry and caramel ice cream, a drizzle of hot fudge, some whipped cream and sprinkles.

AMISH FUNNEL CAKE

Steps:

• Beat the eggs, then add the milk and sugar.
• sift 2 cups of flour to baking powder and salt.
• add to the milk, sugar, and egg mixture.
• mix well, adding more flour to mixture until it becomes a smooth batter and not too thick.
• The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter.
• put your finger over the bottom and add the cup of batter. remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash a little.
• gradually 'swirl' the batter outward in a circular motion or criss cross back and forth to make a cake about 7 to 8 inches around.
• Check it with a pair of tongs and turn it when the bottom becomes golden brown.
• it's usually pretty fragile and will probably try to break on you when flipping. when both sides are done -- remove and place and paper towel to drain oil.
• you can top with powdered sugar, syrup,etc --
• enjoy. It will make about 6 cakes.
• If you don't have a funnel, you can twist a paper plate into a 'funnel', it will probably be a little messy unless you can tape it up or something.

MOMMA'S FAIR FUNNEL CAKE

Steps:

• Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.
• Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom.
• When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.
• Move the funnel around to make designs.
• Brown on both sides--then immediately remove and drain extremely well.
• Top with brown sugar, or honey, or cinnamon sugar, or powdered sugar as a topping.
• BE CAREFUL AND DO NOT GET BURNED!

S'MORES FUNNEL CAKE FRIES RECIPE BY TASTY

Steps:

• Heat 1 inch (2 cm) of oil in a deep pan to 350˚F (175˚C).
• In a large bowl, combine flour, sugar, baking powder, and salt.
• Gradually, pour the milk and eggs into the dry ingredients. Stir or whisk until fully incorporated.
• Pour batter into an clean ketchup bottle.
• One line at a time, pour batter into hot oil. Cook for 30 seconds on each side. Remove from oil and drain over a paper towel.
• In an oven safe pan, layer funnel cake fries, marshmallows, and chocolate chips.
• Broil for 2-3 minutes (times may vary based on oven).
• Enjoy!

GLUTEN FREE FUNNEL CAKE

Steps:

• On the stove start heating approx 2 inches of oil in a fry pan over medium heat.
• In a small mixing bowl, combine all of the dry ingredients and set aside in a sifter if you have one.
• In a large mixing bowl, beat the wet ingredients together until top is slightly frothy.
• Now sift or slowly add the dry ingredients you have set aside into the large mixing bowl with the wet ingredients, whisking continuously to avoid lumps.
• When all ingredients are combined into a smooth creamy mixture it is time to cook.
• Check your oil temperature, take a small drop of batter and drop it into the pan -- It should take just about 45-60 seconds to start browning on one side. Adjust the heat accordingly.
• Use a wide tipped funnel or ziplock bag with a corner snipped off to drop strings of batter into the pan of hot oil to make whatever designs you wish. Cook until golden brown on both sides, remove from heat with metal spatula and place on a plate with wire strainer. Repeat until all the batter is gone.
• Let each cake sit for a moment on the wire rack, then move to a plate and finish with your favorite toppings.

FUNNEL CAKE WAFFLES

Steps:

• Combine 1/2 cup warm water and 1 teaspoon sugar in a bowl; add yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Mix flour, 2 cups water, butter, and salt into yeast mixture and stir until smooth. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.
• Stir 1/4 cup sugar, vanilla extract, and baking soda into flour mixture until batter is smooth.
• Heat a lightly oiled griddle over medium heat. Drop batter, about 1/4 cup per waffle, onto the griddle until waffles quit releasing steam, about 10 minutes.

FUNNEL CAKE BITES WITH STRAWBERRY SAUCE

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, whisk together the milk, melted butter, eggs, granulated sugar and vanilla. Add the dry ingredients to the wet ingredients and stir together until the mixture resembles a slightly lumpy pancake batter.
• Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
• Working in batches, use a small cookie scoop (about 2 tablespoons) to gently drop the batter into the hot oil and fry until golden brown, about 2 1/2 minutes, flipping once halfway through and adjusting the heat to maintain temperature. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Let cool slightly before dusting with confectioners' sugar. Serve the funnel cake bites drizzled with Strawberry Sauce and with chocolate hazelnut spread for dipping.
• Combine the strawberries, sugar and lemon juice in a medium saucepan over medium heat. Bring a boil, then reduce the heat and simmer, stirring occasionally, until the berries break down, about 10 minutes. Put the mixture in a blender and blend until smooth. Let cool completely, about 30 minutes.

DUTCH FUNNEL CAKE

Steps:

• Beat eggs, add milk and beat again.
• Sift dry ingredients into a large bowl.
• add egg mixture and beat until smooth.
• Heat oil to 400 degrees.
• Pour 1/2 cup of batter into a funnel.
• let batter drizzle into hot oil starting at the center and expanding in a circular motion, criss-crossing with the last bit of batter.
• brown on both sides.
• drain on paper towels.
• sprinkle with powdered sugar.

APPLE CIDER FUNNEL CAKE RECIPE BY TASTY

Steps:

• Combine flour, salt, cinnamon, allspice and baking powder in a bowl.
• In separate bowl, combine eggs, sugar and vanilla. Blend.
• Add apple cider and milk. Blend until well incorporated.
• Slowly add the dry ingredients to the wet ingredients, blend until you have a smooth and creamy batter.
• Heat vegetable oil in a deep skillet.
• Transfer the batter into a zipper bag and trim the corner.
• Pour batter in funnel cake shapes into the hot oil. Once golden brown, flip and cook the other side (1 min max).
• Remove and drain on paper towel.
• Dust with powdered sugar and top with ice cream.
• Nutrition Calories: 2301 Fat: 139 grams Carbs: 249 grams Fiber: 4 grams Sugars: 161 grams Protein: 18 grams
• Enjoy!

APPLE FUNNEL CAKE HAND PIES

Steps:

• Stir together fresh apples, brown sugar, lemon juice, and cinnamon in a small saucepan over high heat. Bring to a boil, stirring constantly. Boil until apples start to soften, about 8 minutes. Stir in dried apples and cool completely.
• Meanwhile, let chilled dough stand for 30 minutes. Place a few layers of paper towels on a rack set over a baking sheet.
• Lightly flour work surface and roll dough out to a 12x16-inch rectangle about 1/8-inch thick. Cut out twelve 4-inch rounds. Place 2 tablespoons apple mixture in the center of 1 round. Lift carefully. Fold round in half, keeping filling securely in center. Press edges together. Crimp edge thoroughly with a floured fork. Repeat with remaining filling and dough.
• Heat 1 inch of oil to 350 degrees F (175 degrees C) in a 10-inch cast-iron skillet or other straight-sided deep, heavy skillet.
• Slide pies into oil, 3 at a time. Fry, adjusting heat as needed to keep oil at 350 degrees F, and turning every 30 seconds to prevent scorching, until golden brown, blistered, and crispy, about 3 minutes. Drain on paper towels. Let cool a few minutes, then shower excessively with confectioners' sugar.

FUNNEL CAKE WITH BLUEBERRY MARMALADE

Steps:

• For the blueberry marmalade: In a medium saucepan, combine the blueberries, granulated sugar and 1/2 cup water and heat on high until boiling. Reduce to a simmer and cook until thick, approximately 30 minutes.
• Preheat 3 inches oil in a deep-fryer or large Dutch oven to 350 degrees F. Line a sheet tray with a wire rack.
• For the whipped yogurt: Combine the cream, yogurt and granulated sugar in a stand mixer and whip until firm peaks are reached.
• For the funnel cake: In a large bowl, beat the eggs. Add the buttermilk, milk, scraped vanilla seeds and 1 cup water and beat until well blended. In another bowl, whisk together the flour, granulated sugar, baking powder and salt. Add the flour mixture to the egg mixture and stir until incorporated.
• Ladle the batter into a large pastry bag and snip the tip with scissors when you are ready to fry. Squirt spirals of batter into the oil, layering the spirals until the desired size is reached, and fry until crispy on both sides, about 3 minutes per side. Remove and place on the wire rack. Repeat with the remaining batter.
• Meanwhile, dust the funnel cake with powdered sugar and place on a plate. Cover each with marmalade and a spoonful of whipped yogurt. Serve immediately.

FUNNEL CAKE

Steps:

• In a large bowl, mix all dry ingredients.
• Beat egg, milk, and vanilla together in a separate bowl.
• Add milk mixture to dry ingredients beating until smooth.
• Fill 8" skillet with 1 inch oil and heat to 375 degrees.
• Cover funnel hole with finger and fill with about 1/4 cup of batter.
• Hold funnel over skillet and remove finger moving funnel around to form patterns with the batter.
• Fry until golden brown, about 1 or 2 minutes.
• Turn over with tongs and continue frying another minute or two or until both sides are brown.
• Remove from oil, drain on paper towels, and sprinkle with powdered sugar.
• Serve hot.

COCA COLA FUNNEL CAKE

Steps:

• In a medium bowl, mix together the flour and baking powder.
• Mix in eggs and Coca Cola and stir until a smooth batter forms.
• Preheat oil in a skillet or deep fryer.
• Pour 1/3 cup of batter into a funnel or turkey baster and in a circular motion pour batter into the hot oil.
• Fry up for about a minute on each side and drain on paper towels.
• Serve while still warm and top with Coca Cola syrup, whipped cream and a maraschino cherry.

GLUTEN FREE FUNNEL CAKE RECIPE - (3.8/5)

Steps:

• 1. Heat up oil for frying to 375 degrees F 2. In a medium size bowl, combine flour, cinnamon, egg, milk, and vanilla until smooth. 3. Place batter in a squeeze bottle; slowly squeeze batter into hot oil. (Try going in a spiral pattern and then criss-cross over the spiral. It may not work, but it's what I try to do.) 4. Cook for 1 minute (or until golden brown), flip, repeat on other side 5. Remove from oil and place on paper towels to drain. 6. While still hot, dust with powdered sugar or cinnamon-sugar mixture

FUNNEL CAKE

Steps:

• Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.

COOKIES AND CREAM FUNNEL CAKE SANDWICHES RECIPE BY TASTY

Steps:

• Take 20 cookies and separate the cookies from the cream filling. Reserve the filling in a medium bowl and place the cookies in a food processor. Process the cookies until broken down to a fine dust, about 1 minute. Set aside.
• Chop the remaining 10 cookies into small pieces.
• Add the heavy cream to a large bowl. Using an electric hand mixer, beat the heavy cream until stiff peaks form, about 2 minutes.
• To the bowl with the reserved cream filling, add the cream cheese. Using the hand mixer, beat together until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture, then fold in the chopped cookies. Refrigerate until ready to assemble the sandwiches.
• In a medium bowl, mix together the flour, cookie crumbs, baking powder, and salt.
• In a large bowl, whisk together the eggs, sugar, vanilla, milk, and water.
• Sift the dry ingredients into the wet ingredients, about ⅓ at a time. Use a rubber spatula to stir the batter together. Transfer the batter to a 32-ounce (905 G) squeeze bottle with a wide tip (trimmed if necessary).
• Fill a small pot, no more than 6 inches (15 cm) wide, ⅔ of the way with canola oil and heat over medium heat until the temperature reaches 350˚F (180˚C).
• Starting from the outside and working inward, squeeze a 4-inch (10 cm) wide circle of batter in the center of the hot oil and in a circular fashion, fill in the center of the circle to create the funnel cake. Fry for 90 seconds on each side, until golden brown. Transfer to a paper towel-lined baking sheet to drain. Repeat with remaining batter.
• Scoop 2 ounces of filling onto a funnel cake and top with another cake. Repeat with the remaining cakes and filling. Dust with powdered sugar, then serve immediately.
• Enjoy!

SUNNY'S EASY S'MORES FUNNEL CAKE

Steps:

• For the funnel cake: Whisk together the pancake mix with as much water as is instructed for 2 cups of dry mix in a large bowl. Stir in the sugar, graham cracker crumbs and just a tad more water to make the batter slightly runnier than pancake batter. Rest batter for 10 minutes.
• For the cream: Beat the marshmallow cream, heavy cream and vanilla together in a large bowl with an electric mixer until smooth and easy to drizzle. Refrigerate until needed.
• Add 1 inch oil to a large pan with straight sides and bring the oil to 365 degrees F. Line a plate with a paper towel.
• Transfer batter to a funnel, snipped plastic bag or squeeze bottle and carefully pour batter into the pan in circling motions, overlapping a bit to create structure. (If using a funnel, control the flow by ladling the batter into the funnel and holding your finger over the tip as necessary.) Fry until golden on the bottom, about 30 seconds, then flip and cook just a bit more. Remove to lined plate.
• Drizzle the cream over the top of the funnel cake and finish by using a knife or peeler to shave chocolate over the top. Sprinkle with graham cracker crumbs.