Funnel Cake Recipe

Combine dry ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly distributed.

Combine wet ingredients

In a separate medium bowl or large measuring cup, beat the eggs lightly. Add the milk, vanilla extract, and melted butter; whisk until combined.

Make the batter

Pour the wet mixture into the dry ingredients and whisk until smooth and free of large lumps. The batter should be a thick but pourable consistency — similar to pancake batter but slightly thinner. If it is very thick, add up to 2 tablespoons additional milk, 1 tablespoon at a time.

Heat oil

Pour the oil into a deep heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (approximately 3–4 cm). Heat over medium-high until the oil reaches 365°F (185°C) on a thermometer. If you don't have a thermometer, heat until oil is shimmering and a drop of batter sizzles and bubbles immediately.

Prepare for piping

Transfer the batter to a sturdy squeeze bottle with a wide tip, a piping bag fitted with a 1/2–3/4 inch round tip, or use a heatproof measuring cup with a spout. Keep a plate lined with paper towels or a cooling rack over a baking sheet ready for draining finished cakes.

Fry the funnel cakes

Working one at a time, hold the bottle or piping bag about 3–4 inches above the oil and squeeze batter in a circular, zigzag, or figure-eight motion to form a loose web about 4–6 inches across. Fry for 1 1/2 to 2 minutes on the first side, until golden brown. Use tongs or a slotted spatula to flip and cook the second side for 1 to 1 1/2 minutes more, until golden brown and cooked through. Adjust heat as needed to keep the oil between 350–365°F (175–185°C) so the funnel cake browns without burning.

Drain

Remove funnel cake from oil and transfer to the paper towel–lined plate or cooling rack to drain excess oil. Repeat with remaining batter, maintaining oil temperature and not overcrowding the pan (cook in batches as needed).

Dust and serve

Generously dust the warm funnel cakes with powdered sugar using a fine-mesh sieve. Serve immediately with optional toppings such as fruit preserves, chocolate sauce, or a sprinkle of cinnamon-sugar. Funnel cakes are best eaten hot and crisp.