How to Make Funnel Cakes
Debbie’s Funnel Cake Recipe
With this recipe, you can make funnel cakes like those
at the state fair.
2 1/2 to 3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
2 cups milk
powdered sugar for dusting
You will need a funnel large enough to hold a cup of batter and a deep fryer or heavy skillet. (If you
don't have a funnel, a large pastry bag will do, but will get a little messy. You can also use a funnel
pitcher available at The Prepared Pantry)
1. In a medium bowl, mix 1 1/2 cup of the flour and the baking powder together.
2. In a large bowl, mix the eggs, sugar, salt, and milk together. Add the flour and baking powder
mixture and stir until smooth. Stir in more of the remaining flour until you have achieved the
desired consistency—a batter thin enough to run through a funnel, but thicker than pancake
3. In a deep fryer or heavy skillet, heat the oil to 375 degrees. Place you finger over the hole in
the bottom of the funnel and add one-half to 2/3’s cup batter. Hold the funnel close to the oil,
remove your finger, and release the batter into the hot oil while making a circular motion.
4. Fry until golden brown turning the cake once. Remove the cake and place it on paper towels
5. Sprinkle with powdered sugar and serve hot with jam or syrup if desired.
Tip: We like topping funnel cakes with fruit pastry filling, powdered sugar, and whipped cream. The
pastry filling is cheaper than jam and very tasty!