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. You can also use a squeeze bottle if you have one on hand.
Add two inches of oil to a deep pot or Dutch oven. Once the oil is hot (aim for 375°F), 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 the cooked funnel cakes on a wire rack as you use up the remaining batter. Sprinkle with powdered sugar.

Video

Notes

Oil: Any oil with a high smoke point is best. I like vegetable oil, canola oil, or peanut oil.
Make ahead: You can make the batter up to two days in advance.
Leftovers: They will keep well in the fridge for up to 5 days or in the freezer for 6 months.
Reheat: I like reheating the funnel cakes in the air fryer, but a hot skillet will also work.

Nutrition