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How to Make Carnival-Style Funnel Cakes at Home

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I love cooking, baking, technology, cars, and much more, and I intend to write about most of it.

Funnel cake! Om nom nom!

Funnel cake! Om nom nom!

Cook Time

Prep timeCook timeReady inYields

10 min

6 min

16 min

4 or 5 very large FUNnel cakes


  • 1 egg, raw
  • 2/3 cup milk, 2% or higher
  • 2 TBSP sugar
  • 1 1/4 cups flour, all-purpose or cake flour
  • 1/4 tsp salt (or sea salt)
  • 1 tsp baking powder
  • Powdered sugar (confectioner's sugar)
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  1. In a skillet (kind of deep, but not saucepan deep), heat about 2 cups of cooking oil (type is not important; canola or vegetable works fine) on medium-high heat until hot. A good test is to drop a pinch of flour in. If it sizzles without smoke, the oil is ready.
  2. Gently beat egg and milk. Mix remaining ingredients in a separate bowl, slowly adding the egg mixture. Beat until smooth. Use a mixer if you must, but by hand is so much more fun.
  3. Using a funnel (or a gallon-size Ziploc bag with a corner cut off), drop the mixture into the hot oil in a spiral starting at the center, working your way out. Make sure to overlap some of the mix to ensure it comes out as one piece.
  4. Fry for 2–3 minutes, flipping one time when the bottom has become golden brown.
  5. Remove from oil. I like to use a metal slotted spoon to reduce the amount of oil. Place on plate, and sprinkle with powder sugar.
  6. Serve and enjoy! Carmel and chocolate sauces (syrup) make good toppings.

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© 2012 Drea

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