5-Ingredient Funnel Cake Recipe

Bring the carnival festivities into your home with my homemade funnel cake recipe. They’re golden brown, crispy on the outside, and super fluffy in the middle. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 218kcal

Author Arman Liew

Ingredients

2 1/2 cups self-rising flour
1/4 cup sugar
1 1/3 cups milk
2 large eggs lightly whisked
1/2 cup powdered sugar

Instructions

Combine the flour, sugar, milk, and eggs in a mixing bowl and whisk together until smooth.
Add the batter into a ziplock bag and snip off one end of it.
Add two inches of oil into a deep pot. Once the oil is hot, drizzle the batter into it in a swirly funnel cake shape. Depending on the pot, you may be able to make 2-3 funnel cakes.
Cook the funnel cakes for 1-2 minutes, or until golden brown and crispy. Place them on a paper towel to soak up excess oil. Sprinkle with powdered sugar.

Video

Notes

TO STORE: Store cooled leftovers in an airtight container in the refrigerator for 4-5 days.

TO FREEZE: Store them in a freezer-safe container and freeze for up to three months.

TO REHEAT: Reheat the cakes in a preheated oven or air fryer until warm, flipping every few minutes until they’re crispy.

Nutrition