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Funnel Cakes are a beloved treat often found at fairs, carnivals, and festivals, known for their crispy, golden exterior and soft, airy interior. These delectable cakes are made by pouring a simple batter through a funnel into hot oil, creating intricate, lacy patterns that are fried to perfection. Once cooked, they are typically dusted with a generous amount of powdered sugar, adding a sweet finish that makes them irresistible. Funnel Cakes are not only a delicious indulgence but also a nostalgic reminder of fun-filled days at the fair.


  • 2 large eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Vegetable oil, for frying
  • Powdered sugar, for dusting


1. Prepare the Batter

  • In a large mixing bowl, whisk together the eggs, milk, and vanilla extract until well combined.
  • In another bowl, sift together the flour, granulated sugar, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth and free of lumps. The batter should be slightly thicker than pancake batter.

2. Heat the Oil

  • In a deep fryer or large, heavy-bottomed pot, heat about 2 inches of vegetable oil to 375°F (190°C). Use a thermometer to ensure the oil maintains the correct temperature.

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