How to make funnel cake?

Whisk together a simple batter, pour it into hot oil using a funnel cake maker, fry until golden, and top with powdered sugar.

How do you make funnel cakes?

Double or triple the batter recipe. Fry the cakes one at a time and keep warm in a 200°F oven until serving.

Start with basic pantry ingredients, maintain oil temperature, and use a steady hand when pouring to get that classic swirl.

Mix 2 cups pancake mix with 1 cup water and 1 egg. Fry using the same method. This is great for a shortcut!

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Prep your funnel cake maker.
If using an electric model, preheat it per the manual.
For stovetop frying, heat 2 inches of oil in a heavy skillet to 375°F (190°C).
Mix the dry ingredients.
In a large bowl, whisk together flour, baking powder, salt, and sugar.
Mix the wet ingredients.
In a separate bowl, whisk together milk, eggs, and vanilla extract.
Combine wet and dry.
Slowly pour the wet ingredients into the dry, whisking gently until a smooth, thick batter forms.
Tip: The batter should resemble thick pancake batter.
Fry the funnel cake.
Pour batter into your funnel cake maker or dispenser.
Pour in a circular motion into the hot oil or heated plate.
Fry for 1–2 minutes on each side or until golden brown. Flip with tongs or a slotted spoon.

Drain and serve.
Transfer funnel cake to a paper towel-lined plate.
Dust with powdered sugar and top with your favorites.

Vegan version: Use oat milk and 1/4 cup unsweetened applesauce instead of eggs.
Gluten-free version: Use a gluten-free all-purpose flour blend.
Keto version: Substitute almond flour and erythritol; adjust egg quantity for binding.
Don’t overcrowd the pan—fry one funnel cake at a time.
Let the batter rest for 5–10 minutes before frying.
Use a thermometer to maintain oil temperature at 375°F for even frying.