Funnel Cakes

Funnel Cakes  –  a summer fair classic treat that’s sweet and crispy served piping hot and dusted with a snowfall of powdered sugar and just about anything else you can think of. Perfect fried snack for boardwalk trips or just fun nights on your deck!

I have confessed it many times before – I’d be happy to do it again – that I have a thing for fried snacks! Call it unhealthy, but I grew up making memories around them. In fact, this blog is filled with addicting fried snacks, from these popular Mexican Sopapillas here to my all-time favorite Puff Puff. There’s more for you to choose from! But of course, we have to consume them in moderation as we all should be when it comes to anything fried.

But now that summer fairs are popping up here and there, let me share with you a classic snack so you won’t have to line up for these babies. Honestly, these Funnel Cakes are the reason why I visit summer fairs. There’s just something so alluring with their sweet smell served piping hot on big paper plates.

What is Funnel Cake?

Funnel Cake is a fried snack made with a simple batter, fried in fun swirly shapes until golden to perfection. It is said that the Dutch immigrants in Pennsylvania popularized these treats in the 1950s and from then on has become a staple at amusement parks, fun fair and boardwalks across the country. 

Funnel Cake Ingredients

Traditional funnel cake recipes call for a fairly standard batter from flour, eggs, milk, sugar and baking soda or baking powder, but you know me, I had to add a bit to it to make it even more indulging.

To make it more flavorful (and fragrant) in every bite, I added ground cinnamon spice and vanilla extract. Both of these are optional, if you can find them handy in your kitchen, go for it. Moreover, these funnel cakes are slightly sweetened with about three tablespoons of sugar. Feel free to replace sugar with honey, if preferred. Finally, adding half a teaspoon of salt adds that nice salty touch to balance the sweetness from all the powdered sugar dusting.

Can I Make It Without Eggs?

Well, yes, you can. I’ve heard that you can use that pancake box mix sitting in your pantry, provided that it’s that pancake mix that only requires water to make the batter. No milk, no egg! Simply adjust the sweetness with some sugar and you’re good to go.

Can Funnel Cake Batter Be Refrigerated?

Yes! You can make the batter ahead and refrigerate it for 24 hours so you can make funnel cakes whenever you are ready.

Can You Freeze Funnel Cakes?

Absolutely! Just let your cakes come in room temperature after cooking, wrap them up in plastic wrap and store in the freezer for up to 3 months. Although nothing compares to freshly cooked funnel cakes, you can add a little bit of crisp and warmness into it by reheating them in the microwave or oven.

How Long Does Funnel Cakes Last?

For leftover funnel cakes, you can store them in an airtight container and into the fridge for up to 4-5 days. Or you can freeze them as instructed above.

What Do You Serve with Funnel Cakes?

This is the fun part! You can go crazy with the toppings or go simple by dusting them with powdered sugar. It all depends on your mood, actually. Here are some fantastic ways to enjoy this classic summer fair snack:

• drizzle with chocolate fudge sauce or caramel sauce (or both, why not?)
• whipped cream
• fruits like strawberries, peaches, blueberries
• cinnamon
• cinnamon sugar
• nutmeg
• apple pie or any filling of choice
• jam
• ice cream
• a dollop of Nutella
• sprinkles

The sky’s the limit! Decorate it like you would with a blank canvas. 😉

More Fried Snacks You’d Enjoy

• Puff Puff
• Plantain Chips
• Apple Fritters
• Chocolate Puff Puff
• Beignets
• Corn Fritters
• Chin Chin

How To Make Funnel Cakes

In a large bowl whisk together flour, baking powder, salt, and cinnamon. Set aside.

Meanwhile, in a  medium bowl, whisk the eggs, sugar,  vanilla and milk.

Gently pour the wet ingredients into the dry ingredients and continue whisking until thoroughly mixed.

Heat a large skillet or frying pan over medium heat. Then add oil about 2-3 inches. The temperature of the oil should be about  375°F (191°C) before starting to fry. Next, pour about ⅓ cup of batter into the cake decorating tool and gently pipe out the batter into the frypan making one large swirl and connect it to some of the swirl layers. (See notes if using the funnel or piping bag or a ziplock bag.) Your swirl does not have to be pretty nor perfect. Have fun with it! Fry until golden brown, about 1-2 minutes on each side. 

When ready, carefully remove funnel cake with a slotted spoon or metal spatula and place on the prepared sheet pan to cool slightly. If desired, place a wire rack over a baking sheet, for cooling or resting the funnel cakes after frying. Repeat with the remaining batter, until completely used up. It’s best to serve the funnel cakes while they’re still warm. Top it with your favorite toppings. Here are some of my favorites: confectioners’ sugar, whipped cream, chocolate syrup, fresh strawberry. Best enjoyed the same day. 

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Funnel Cakes

Funnel Cakes  –  a summer fair classic treat that’s sweet and crispy served piping hot and dusted with snowfall of powdered sugar and just about anything you could think off. Perfect fried snack for boardwalk trips or just fun nights on your deck!

5 from 1 vote

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

American

Servings 8 - 10 cakes

Ingredients

• ▢ 2 and ½ cups (312 g) all-purpose flour
• ▢ 2 teaspoons (8 g) baking powder
• ▢ ½ teaspoon (2.5 g) salt
• ▢ ½ teaspoon (1 g) ground cinnamon spice
• ▢ 2 large eggs
• ▢ 3 tablespoons (37 g) granulated sugar
• ▢ 1 teaspoon (4 g) vanilla extract
• ▢ 2 cups (480 ml) whole milk
• ▢ oil for deep-fat frying
• ▢ confectioners’ sugar (serving)

Instructions

• In a large bowl whisk together flour, baking powder, salt, and cinnamon. Set aside.
• Meanwhile, in a  medium bowl, whisk the eggs, sugar,  vanilla and milk.
• Gently pour the wet ingredients into the dry ingredients and continue whisking until thoroughly mixed, 
• Heat a large skillet or frying pan over medium heat. Then add oil about 2-3 inches. The temperature of the oil should be about  375°F (191°C) before starting to fry.
• Next, pour about ⅓ cup of batter into the cake decorating tool and gently pipe out the batter into the frypan making one large swirl and connect it to some of the swirl layers. (See notes if using the funnel or piping bag or a ziplock bag.) Your swirl does not have to be pretty nor perfect. Have fun with it! Fry until golden brown, about 1-2 minutes on each side. 
• When ready, carefully remove funnel cake with a slotted spoon or metal spatula and place on the prepared sheet pan to cool slightly. If desired, place a wire rack over a baking sheet, for cooling or resting the funnel cakes after frying. Repeat with the remaining batter, until completely used up.
• It’s best to serve the funnel cakes while they’re still warm. Top it with your favorite toppings. Here are some of my favorites: confectioners’ sugar, whipped cream, chocolate syrup, fresh strawberry. Best enjoyed the same day. 

Tips & Notes:

1. Use small kitchen funnel or you could use a cake decorating tools like a piping bag or icing pump/syringe with the round nozzle to pour batter into the frying pan. Or anything that can let out the batter in a stream. Even a ziplock bag with a ½ inch hole cut out at the bottom will work.
2. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 265kcal (13%)| Carbohydrates: 38g (13%)| Protein: 7g (14%)| Fat: 9g (14%)| Saturated Fat: 2g (13%)| Cholesterol: 47mg (16%)| Sodium: 189mg (8%)| Potassium: 238mg (7%)| Fiber: 1g (4%)| Sugar: 8g (9%)| Vitamin A: 158IU (3%)| Calcium: 124mg (12%)| Iron: 2mg (11%)

Author: Imma

Course: Snacks

Cuisine: American

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