There is nothing quite like the sweet, indulgent joy of a hot, fresh funnel cake. The moment I first smelled the tantalizing aroma of fried dough wafting through the air, I knew I had to try creating this fair favorite in my own kitchen. After many attempts, I’ve perfected a recipe that delivers all the fun, frivolity and flavor of the classic carnival treat, but in a healthier homemade version. The enticing scent draws everyone to the kitchen, eager bites and requests for “just one more.” Together we relive the carefree spirit of summer fairs and create new memories of laughter and togetherness over this simple yet irresistible dessert.
Recipe Ingredients
- 1⁄2 cup whole wheat pastry flour
- 1 pinch salt 3⁄4 teaspoon baking powder
- 1 tablespoon granulated sugar (coconut or cane sugar works well too)
- 1 egg 1⁄4 cup unsweetened almond or oat milk
- 1 tablespoon water
- 1⁄2 teaspoon vanilla extract
- 4 tablespoons powdered sugar (can substitute with confectioners’ sugar)
- Neutral flavored oil for frying (I prefer avocado or grapeseed oil)
- Using whole wheat paored oil for frying (I prefer avocado or grapeseed oil
How to Make Funnel Cake Recipe
Preparing the Batter
In a medium bowl, whisk together the whole wheat pastry flour, salt, baking powder and sugar. Create a well in the center and add the egg, milk, water and vanilla. Using a fork, gently mix the wet ingredients into the dry until just combined – do not overmix. The batter should be thin and pourable. Set aside while you heat the oil.
Heating the Oil
Pour oil to a depth of 1 to 2 inches into a heavy, high-sided pot or Dutch oven. Heat over medium heat until it reaches 350°F on a deep fry thermometer. It’s important not to let the oil get too hot or the outside will burn before the inside cooks. Have your powdered sugar nearby for dusting.
Frying the Funnel Cakes
Working with one tablespoonful of batter at a time, use a spoon to slowly pour the batter into the hot oil while twisting your wrist back and forth. This will create the signature swirled shape. Fry for about 1 minute, until the bottom is deep golden brown, then carefully flip and fry the other side until also browned, 30-60 seconds more. Remove with a slotted spoon to a paper towel-lined plate and immediately dust generously with powdered sugar. Repeat with the remaining batter, lowering the heat slightly if the oil gets too hot. For extra fun, try different toppings like fresh fruit, chocolate sauce or whipped cream once cooled.
Serving Instructions
For best texture and flavor, serve funnel cakes warm right after frying. You can keep them warm on a rack set over a baking sheet in a 200°F oven for up to 30 minutes. Be sure to have powdered sugar ready for a final dusting just before serving. These are also delicious topped with fresh fruit like sliced bananas, strawberries or blueberries. A scoop of vanilla ice cream makes a decadent addition too.
Storage Instructions
Uncooked batter can be covered and refrigerated for up to 24 hours. Leftover fried funnel cakes are best eaten within a few hours but can be stored at room temperature overnight in an airtight container. To refresh, reheat individual cakes in a toaster oven or microwave for 10-15 seconds.
Freezing Instructions
Fried funnel cakes freeze beautifully for up to 3 months. Allow to cool completely, then place on a baking sheet and freeze until firm, about 2 hours. Transfer to an airtight freezer bag or container, squeezing out excess air. To reheat, bake from frozen at 350°F for 10-12 minutes until hot and crispy. You can also microwave individual frozen cakes for 10-15 seconds.
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FAQs
Yes, you can substitute all-purpose flour or half all-purpose and half whole wheat. Almond or coconut flour would also work but may make the batter thicker.
High smoke point oils like avocado, grapeseed or peanut oil are ideal as they can withstand higher heat without burning. Vegetable or canola oil also work well.
Make sure the oil is at the right temperature, 350°F, when frying. Don’t overcrowd the pan and fry for the full 1-2 minutes per side until deep golden brown.
Yes, you can refrigerate the batter for up to 24 hours before frying. Be sure to bring it to room temperature and stir well before frying.
Fried funnel cakes are best eaten right away but will stay warm for 30 minutes in a 200°F oven on a rack over a baking sheet.
Add 1-2 tablespoons more milk, water or other liquid a little at a time until the batter reaches a thin, pourable consistency. Don’t overmix after adding liquid.
Funnel Cake
Ingredients
- ¼ cup milk
- 1 egg
- 1 tbsp water
- ½ tsp vanilla extract
- 1 tbsp granulated sugar
- ¾ tsp baking powder
- 1 pinch salt
- ½ cup all purpose flour
- 4 tbsp powdered sugar
Instructions
- In a medium bowl, whisk together 1⁄2 cup whole wheat pastry flour, 1 pinch salt, 3⁄4 teaspoon baking powder, 1 tablespoon sugar, and 4 tablespoons powdered sugar.
- In a separate small bowl, whisk 1 egg with 1⁄4 cup unsweetened milk, 1 tablespoon water, and 1⁄2 teaspoon vanilla until well blended.
- Gradually stir the wet ingredients into the dry until just combined. Batter should be thin and pourable.
- In a high-sided pot or Dutch oven, heat 1-2 inches of oil to 350°F.
- Working with 1 tablespoon batter at a time, slowly pour batter into hot oil while twisting your wrist.
- Fry for 1 minute until bottom is deep golden brown. Gently flip and fry 30-60 more seconds until second side browns.
- Transfer to paper towels with a slotted spoon. Dust with powdered sugar. Repeat with remaining batter, adjusting heat if needed.
