I have a bit of a confession: I can never resist a warm funnel cake. You know the kind—the ones that
make your heart skip a beat the moment you smell that sweet, doughy goodness wafting through the air_
It takes rne right back to the fair. vien we’d wander from ride to ride, inevitably ending up at the funnel
cake stand, powdered sugar on our fingers and all over our clothes
Making them at home is not just possible—it’s ridiculously easy. And trust me, nothing beats biting into a
freshly fried, crispy-on-the-outside, tender-on-the-inside funnel cake that you’ve made yourself. Plus,
you get to be as generous with the powdered sugar as you like (we wont judge if you go a liffe
overboard).
Why You’ll Love Making Funnel Cakes at Home
If you’ve never made funnel cake from scratch before, you’re irl for a treat This recipe is simple enough
that you could whip it up on a lazy Sunday afternoon, but it feels like a celebration every tme. And heres
the thing—they cook quickly, v.’hich is both a blessing and a curse. The moment they hit the hot oil, they
transform into these beautifuny golden swirls Of dough_ Before you know it, you’ll have a plate Of hot,
crispy funnel cakes, begging to be dusted with powdered sugar.

Are you ready? Lefs make some magic_
Ingredients
• 1 % cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking po•.vder
% teaspoon salt
• 1 cup nilk
• 2 large eggs
• % teaspoon vanilla extract (trust me. it makes a difference)
• Oil for frying (vegetable or canola oil work best)
Powdered sugar for (the more. the merrier)
Step-by-Step Instructions
Make the Batter
1. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and
salt It’s like you’re prepping for a pancake batter but with that slight carnival twist
2. Whisk the ingredients In a separate bowl or measuring cup, whisk together the milk, eggs,
and vanilla extract The vanilla gives the baffer a nice aroma, and it feels like a hug when you take
that first bite.

3 Combine wet and dry: Pour the wet ingredients into the dry and stir until just combined_ You don’t
need to beat it to death—just until the lumps are gone and the batter is smooth. The batter should be
the consistency of a thick pancake batter, pourable but not runny.
Pro Tp: If the batter seems too thick, add a splash more milk. Ififs too thin, sprinkle in a bit more tour.
Easy peasy.
o
Time to Fry
4. Heat the oil: Fill a heavy-bottomed skillet or pot wiff about 2 inches of oil, then heat it to 350ZF
(175’C). If you dont have a thermometer, you can test it by dropping a small bit of batter into the oil
—it should sizzle and float to the top within seconds.
5 Pour the batter: Here’s the fun part You can use a funnel (classic!) or even a squeeze bottle or
piping bag to pour the batter into the hot oil. Start in the center and make a continuous swirling
motion, working your way out to create that iconic web-like pattern. Don’t worry about it being perfect
—every funnel cake has its ovm character
Tip: Keep it to about 6 inches in diameter so it cooks evenly. Too big, and it might not fry through before
the outside gets too crispy.

6. Fry until golden: Fry for about 1 to 2 minutes on each side, until golden brown. Use tongs or a
slotted spoon to carefully lip the cake and fry the other side. The whole process is quick—stay close
by!
7. Drain and dust: Once godden and crispy, remove the funnel cake from the oil and let it drain on a
paper towel-lined plate. V%ile still warm, dust generously with powdered sugar.
Serve and Enjoy
Serve the funnel cakes warm, with extra powdered sugar on the side (trust me, people wil ask for it).
And if you’re feeling adventurous, drizzle on some chocolate syrup, add fresh fruit, or even a dollop of
whipped cream We’ve done it all, and there’s no wrong way to top a funnel cake.
Variations and Tips
• Cinnamon-Sugar Funnel Cake: Mix cinnamon with your powdered sugar for a warm, spiced twist.
Chocolate Lovers’ Funnel Cake: Add a tablespoon of cocoa pov.’der to the ingredients for a hint
cf chocolate in the batter. And why not throw on some chocolate chips for good measure?
• Gluten-Free Option Swap the all-purpose four for a gluten-free flour blend_ Just make sure it’s one
that works well for baking.

A Few Notes on Flying
• Make sure to maintain the oil temperature around 350T (175tC). If its too low, the funnel cakes vill
absorb too nwch oil and become greasy_ Too hot, and they’ll brown too quickty without cooking
frrough.
• Don’t overcrowd fre pan! Fry one funnel cake at a time to keep the temperature consistent and to
give each one the space to fry up perfectly crispy.
Final Thoughts
There’s something so nostalgic about funnel cakes_ I love that thefre messy, fun, and somehow taste
better when shared with others—pmvdered sugar-covered fingers and all. And making them at honz
feels like bringing a little piece of the fair to your own kitchen, minus the crowds and lines.
So the next time you’re craving that sweet, crunchy treat, don’t wait for the camival to roll into town. Just
pull out a pan, heat up some oil, and make your own funnel cakes. You’ll be surprised at how simple and
satisfying it is to recreate this classic right at home.
Enjoy and dont forget to make a mess—ifs half the fun!