In This Post on How to Make Funnel Cakes:
- Get my Easy Peasy funnel cake recipe
- Watch a video showing how a funnel cake is made!
- Print out the recipe at the bottom!
There are so many dishes that we forget can be made at home. Some people just don’t realize it, because they’ve never heard or seen it done, and others get so accustomed to purchasing certain things that it never dawns on them that they can make it at home. There is nothing wrong with either of these, of course, but it does make it fun to surprise your family with a dish they had no idea could come from their own kitchens.
Making This Funnel Cake Recipe is Easy
Today I’m going to show you what may or may not be a first for you – how easy it is to make funnel cakes at home. And by “easy” I mean ingredients that you have on hand, a few minutes of cooking time, and you’re done! And just to take the guess work out of it and show you exactly what to do, I’ve even made a little video of actually making and frying the funnel cake. See? It’s like I’ve shown up at your door and made myself at home in your kitchen – only better because you didn’t have to clean anything or change out of your pajama pants :). For the record, I have no problem with a messy house or pajama pants!
Ready? Let’s dive in!
Ingredients You’ll Need for Funnel Cake Recipe:
- Eggs
- Milk
- Flour
- Baking Powder
- Salt
- sugar (2 tablespoons)
- Confectioner’s sugar for sprinkling over them.
You’re also going to need some oil to fry them in, a funnel, and a sifter of some sort to sprinkle confectioner’s sugar over them. My personal preference on oil for frying these is vegetable (coconut oil) or corn. Peanut oil would also work really well but I don’t use it often due to a few of my daughter’s friends having allergies.
Difference In Coconut Oils:
Some people don’t realize they can use coconut oil to frying but you can. I use the Organic Virgin Coconut Oil, refined. Some people like the unrefined. What’s the difference?
Refined coconut oil has one more step in its processing and pretty much take the coconut taste out of the oil. But because coconut oil has such a high heating point it doesn’t turn rancid quick with heating even when refined, this is a good choice for frying or cooking. So is the unrefined coconut oil, but you end up with a very coconutty taste. If you love the taste of coconut then you will like the unrefined choice.
How to Make Funnel Cakes: Step by Step Tutorial
To begin with, place all funnel cake ingredients in a medium to large mixing bowl and beat with an electric mixer until smooth and well blended, this will just take a minute or two. Now you have your batter. See how easy that was? You’ll want to use this batter soon because if you don’t, it will thicken and be hard to come out of the funnel. If that happens, just add 1/4 cup milk and whisk it in by hand.
You can watch me make the funnel cakes in the video below. I’ve also included written instructions as well, though. But this is just one of those things that you kinda need to see it the first time.
Recipe card with instructions is below.
Once done, remove to paper towel lined plate and sprinkle top with confectioner’s sugar. Repeat process until all funnel cakes are fried, placing each finished cake onto it’s own paper towel lined plate. Sit back and enjoy your family and friends thinking you’re awesome (because you are!).
This recipe will make about 4 – 5 funnel cakes.
Ingredients
- 2 eggs
- 2 tablespoons sugar
- 1 cup milk
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup confectioner’s sugar for sprinkling on top
- vegetable oil for frying
Instructions
- In a large, thick bottomed skillet, pour oil to a depth of about inch. Place over medium high heat to preheat while you make the batter.
- Place eggs, sugar, milk, flour, baking powder, and salt in a large mixing bowl. Beat with an electric mixer until well blended and smooth, scraping down sides as needed.
- Test your oil by dropping a tiny sprinkling of flour into it. if the flour sizzles, the oil is hot enough. Once it tests hot enough, turn the temperature down to medium.
- Using a funnel, hold your finger over the opening and add 1/2 cup of batter. Hold this over the hot oil and remove your finger, moving your hand over the oil in a zig zag or swirling pattern but making sure to criss cross over the batter multiple times in order to have cake connect. Continue until funnel is empty and then allow cake to cook until lightly browned on the bottom. Use tongs to careful flip cake over and cook on the other side as well.
- Once done, remove to paper towel lined plate and sprinkle top with confectioner’s sugar. Repeat process until all funnel cakes are fried, placing each finished cake onto it’s own paper towel lined plate.
Nutrition
I haven’t made funnel cakes in years. We made them when my son was in boy scouts for the entire troop and may scouts came back for seconds. My son has passed away since then, but the memories at wonderful.
Thank you for sharing and bringing back memories.
Memories are a wonderful thing Angal. Sometimes they can be painful, but still wonderful.
The recipe sound great. My daughter and I love funnel cakes. The 2 granddaughter have never tasted them because we live in Australia. I and my daughter grew up in northern Kentucky and have had them at kings island amsument park. By the way have you ever made cottage cheese pie. It is a sweet dessert. If you like to try one I have the recipe. I believe it is a German recipe as both my grandparents were German.