Funnel Cake
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Batter poured in a thin stream into hot oil fries into a lacy disk of crossed strands.
Read more
Unlike a twisted yeast doughnut, nothing is kneaded or proofed; the width of the stream decides the texture. Piling batter in one spot leaves a raw center, while strands that never overlap fall apart when you flip the cake. Dust it with powdered sugar and eat it warm, since a covered funnel cake steams itself soft.
Ingredients
Instructions
- 1
Fill a deep heavy pan with 3-4 cm oil, never above half its height.
Heat to 190°C.
- 2
Whisk the milk and egg.
Combine the flour, baking powder, sugar, cinnamon and salt separately, then mix into a flowing batter without large lumps.
- 3
Put one-quarter of the batter in a spouted jug.
Pour a thin stream close to the oil, drawing overlapping circles into a disk about 15 cm wide.
- 4
Fry the first side for 1-2 minutes until golden, then turn carefully with tongs and a spatula.
Fry another 1-2 minutes until both sides are golden and the strands are cooked through.
- 5
Drain on a rack. Let the oil return to 190°C before frying each remaining portion.
Divide the powdered sugar over the cakes and serve warm.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Funnel Cake
King Arthur Baking · Checked: 2026-09-26
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