Uploaded October 2022 | Updated September 2026, 2 days ago
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Having a deep fryer means that now I have to try frying everything. Eventually of course it occurred to me that I would be able to fry my own funnel cake at home. Of course it’s irresponsible but that just goes with having a countertop deep fryer. Turns out, funnel cake does not work well in a conventional deep fryer. It might work better in a basket which isn’t made from expanded metal. I felt like I might have made it work better if I’d somehow been able to attach a sheet of foil to the bottom of my fry basket. Without any such precautions in place, I found that the batter stuck horribly into the basket itself, and that there was no way to free the fried dough from it without significant damage. So I do recommend that for best results these be fried in a pot or skillet. Frying in an inch or two of oil in the bottom of a cast iron dutch oven may help to control spatter.
The diameter of the batter as it emerges from the funnel is of crucial importance in the character and appearance of the funnel cake. I actually quite enjoyed the spaetzle-like quality of the funnel cake bit we ended up with from the too-narrow stream of batter which emerged from the first funnel I used. Then I switched to a funnel with a larger bore and that produced a more boring but more iconically funnel-cake shape. Of course the size of the stream is not just based on the choice of funnel but also the viscosity of the batter. It should be at least as runny as pancake batter.
To fry a funnel cake, cover the exit of the funnel with a finger, then place about half of cup of batter into the funnel. Then allow the batter to emerge from the funnel while making looping motions over the hot oil, in order to create a fried nest of dough.
Makes enough for 4-6 people.
Equipment:
• large mixing bowl
• one or more funnels (or the one you know works)
• frying setup with a mostly-solid surface for the batter to rest on while raw
• wire rack w/ drip tray for fried items to rest on (as always)
Ingredients:
2 cup AP flour
2 ea eggs
1-1.5 cup milk depending on how dry the flour is
1 Tbsp sugar
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract
Garnish with: powdered sugar optionally mixed with 9:1 with cinnamon
Procedure:
1. Set up the frying rig and let the oil start to warm.
2. Try to time the making of the batter to coincide with the oil being ready. It is better for the batter not to sit around once mixed.
3. Combine all the dry ingredients thoroughly.
4. Add the eggs and beat them lightly in place.
5. Add the milk and vanilla, and stir the whole batter together. If a single cup of milk does not yield a loose-enough batter, add a bit more milk.
6. Holding a funnel with a finger over the tip, add about half a cup of the batter, and then release it in loops into the hot oil.
7. Allow the funnel cake to cook for 2-3 minutes until golden brown and delicious.
8. Remove the funnel cake to a rack and immediately dust with powdered sugar.
9. Serve the finished funnel cake as-is, or with chocolate sauce, strawberry coulis or even dulce de leche. Or as we did, with vanilla ice cream as well as sauces. Or make a banana split out of it.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
Having a deep fryer means that now I have to try frying everything. Eventually of course it occurred to me that I would be able to fry my own funnel cake at home. Of course it’s irresponsible but that just goes with having a countertop deep fryer. Turns out, funnel cake does not work well in a conventional deep fryer. It might work better in a basket which isn’t made from expanded metal. I felt like I might have made it work better if I’d somehow been able to attach a sheet of foil to the bottom of my fry basket. Without any such precautions in place, I found that the batter stuck horribly into the basket itself, and that there was no way to free the fried dough from it without significant damage. So I do recommend that for best results these be fried in a pot or skillet. Frying in an inch or two of oil in the bottom of a cast iron dutch oven may help to control spatter.
The diameter of the batter as it emerges from the funnel is of crucial importance in the character and appearance of the funnel cake. I actually quite enjoyed the spaetzle-like quality of the funnel cake bit we ended up with from the too-narrow stream of batter which emerged from the first funnel I used. Then I switched to a funnel with a larger bore and that produced a more boring but more iconically funnel-cake shape. Of course the size of the stream is not just based on the choice of funnel but also the viscosity of the batter. It should be at least as runny as pancake batter.
To fry a funnel cake, cover the exit of the funnel with a finger, then place about half of cup of batter into the funnel. Then allow the batter to emerge from the funnel while making looping motions over the hot oil, in order to create a fried nest of dough.
Makes enough for 4-6 people.
Equipment:
• large mixing bowl
• one or more funnels (or the one you know works)
• frying setup with a mostly-solid surface for the batter to rest on while raw
• wire rack w/ drip tray for fried items to rest on (as always)
Ingredients:
2 cup AP flour
2 ea eggs
1-1.5 cup milk depending on how dry the flour is
1 Tbsp sugar
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract
Garnish with: powdered sugar optionally mixed with 9:1 with cinnamon
Procedure:
1. Set up the frying rig and let the oil start to warm.
2. Try to time the making of the batter to coincide with the oil being ready. It is better for the batter not to sit around once mixed.
3. Combine all the dry ingredients thoroughly.
4. Add the eggs and beat them lightly in place.
5. Add the milk and vanilla, and stir the whole batter together. If a single cup of milk does not yield a loose-enough batter, add a bit more milk.
6. Holding a funnel with a finger over the tip, add about half a cup of the batter, and then release it in loops into the hot oil.
7. Allow the funnel cake to cook for 2-3 minutes until golden brown and delicious.
8. Remove the funnel cake to a rack and immediately dust with powdered sugar.
9. Serve the finished funnel cake as-is, or with chocolate sauce, strawberry coulis or even dulce de leche. Or as we did, with vanilla ice cream as well as sauces. Or make a banana split out of it.
Music: bensound.com/royalty-free-music
