Funnel Cakes

45 12 servings, 1 funnel cake (51 g) each
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12 servings, 1 funnel cake (51 g) each

The fair comes once a year, which leaves 11 months without a special treat of crispy batter topped with a dusting of icing sugar. Until now. Make your own.

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What You Need

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Make It

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  • Sift flour, granulated sugar, baking powder and baking soda into large bowl; set aside. Beat eggs, milk and vanilla in separate bowl with whisk until blended. Add to flour mixture; mix well.
  • Heat about 3 inches oil to 375°F in large saucepan or deep fryer. Slowly pour about 3 Tbsp. batter into hot oil in free-form lattice pattern; cook 30 sec. on each side or until funnel cake is golden brown on both sides. Remove cake from hot oil with slotted spoon; drain on paper towels. Repeat with remaining batter, allowing oil to return to 375°F between batches.
  • Sprinkle with icing sugar.

Make it Easy

Use a plastic squeeze bottle to add batter to hot oil. Be sure to cut enough of the tip off to allow batter to form a thick steady stream of batter.

Cooking Know-How

Use a thermometer to check the temperature of the oil. Frying at too low a temperature will cause the funnel cakes to absorb too much oil, while too high a temperature will cause burning.


  • 12 servings, 1 funnel cake (51 g) each

Nutritional Information

Serving Size 12 servings, 1 funnel cake (51 g) each
Calories 150
% Daily Value
Total fat 6g
Saturated fat 1g
Cholesterol 35mg
Sodium 115mg
Carbohydrate 20g
Dietary fibre 0g
Sugars 8g
Protein 3g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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