This homemade funnel cake recipe uses a simple batter that yields a crispy and golden treat that tastes like something from a carnival! Made with just five ingredients and ready in minutes.
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.
Notes
TO STORE: Allow funnel cakes to cool completely before storing them in an airtight container. On the counter, they should last about two days, while in the fridge, they should last up to 4-5 days.TO FREEZE: Store cooled funnel cakes in an airtight container or freezer-safe bag for up to 6 months. TO REHEAT: Transfer funnel cakes to a baking sheet lined with parchment paper and bake them at 177°C for 10 minutes, stopping halfway through to flip them. You can also reheat them in an air fryer set to 190°C for 3-4 minutes.