Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Transport yourself back in time to evenings at the county fair or nibbles at the neighborhood concession stand with these fried funnel cakes. Beloved for their crispy texture and fun pull-apart design, this doughy dessert is pure, simple fun. We bet you had no idea you could make them yourself! You’ll be pleased with how shockingly easy they are to make. As in, you could make these right this very moment. You likely have all the ingredients waiting for you in the pantry. A simple dusting of powdered sugar is all you need to finish off this classic favorite. What are you waiting for?

Pam Lolley


Read the full recipe after the video.

Recipe Summary

15 mins
30 mins
6 funnel cakes


Ingredient Checklist


Instructions Checklist
  • Pour oil in a 10-inch cast-iron skillet or other heavy-bottomed pot to a depth of 1 inch and with a deep-fry thermometer; heat to 350°F over medium-high.

  • Whisk together flour, granulated sugar, baking powder, and salt in a medium bowl. In a separate medium bowl, whisk together milk, vanilla, egg, and 2 tablespoons canola oil. Make a well in the center of the dry ingredients and add milk mixture, whisking until smooth. Transfer batter to a squeeze bottle with a ¼-inch opening. (Or a large ziplock bag, and snip one corner to make a ¼-inch hole.)

  • Hold bottle or bag one inch from hot oil in the center of the skillet. Carefully squeeze about ¼-cup batter into oil, squeezing in a tight circular motion to begin, and crossing back and forth over circles to create one 6-inch cake. (Do your best to do this is one continuous motion.) Fry, turning once, until golden brown, about 2 minutes per side. Drain on a paper towel-lined baking sheet. Return oil to 350°F between cakes.

  • Sift powdered sugar over cakes just before serving.