Funnel Cake Combo Recipe
Make Funnel Cake Combo Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Funnel Cake Batter
For Frying
Toppings & Sides
Method
Funnel Cake Batter
- 1
Prepare dry ingredients
Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a large bowl until evenly combined.
- 2
- 3
Make batter
Pour the wet ingredients into the dry ingredients and whisk until smooth and lump-free. The batter should be pourable but slightly thick (like a thin pancake batter). If too thick, whisk in up to 2 tablespoons additional milk. Let the batter rest 10 minutes at room temperature — this helps it hydrate and creates a tender cake.
For Frying
- 4
Heat oil
Pour about 3–4 inches of vegetable oil into a deep, heavy pot or deep fryer (approximately 6 cups for a 6–8 quart pot). Heat oil to 365°F (185°C) over medium-high heat. Use a thermometer to maintain temperature; adjust heat to keep steady temperature throughout frying.
- 5
Prepare batter dispenser
Transfer batter to a squeeze bottle with a medium nozzle, a funnel with the bottom removed, or a sturdy pitcher with a narrow spout. This gives control to pipe the classic spiral and lattice shapes into the oil.
- 6
Fry funnel cakes
When oil is at 365°F (185°C), carefully squeeze/pour batter in a circular, crisscross pattern about 6–7 inches across directly into the hot oil. Do not overcrowd the pot; fry 1–2 cakes at a time depending on pot size. Fry until golden brown on the bottom, about 60–90 seconds, then flip with a slotted spatula and fry the other side another 45–60 seconds, until evenly golden and crisp. Total frying time ~2–3 minutes per cake.
- 7
Drain finished cakes
Transfer cooked funnel cakes to a wire rack set over a sheet pan or a plate lined with paper towels to drain excess oil. Repeat with remaining batter and keep finished cakes warm in a low oven (200°F / 95°C) on a rack if desired.
Toppings & Assembly
- 8
Dust with powdered sugar
Generously sift powdered sugar over hot funnel cakes using a fine mesh sieve or shaker immediately after draining so it adheres to the warm surface.
- 9
Add sauces and fruit
Drizzle strawberry sauce and/or chocolate sauce over the powdered-sugar-dusted funnel cakes. Top with sliced fresh strawberries and a dollop of whipped cream.
- 10
Serve combo plates
For a combo plate, serve one funnel cake per guest with a scoop of vanilla ice cream on the side (or on top), an extra ramelet of chocolate or strawberry sauce for dipping, and a lemon wedge if the diner prefers a light citrus hit. Optionally garnish with additional powdered sugar right before serving.
- 11
Safety & storage
Serve funnel cakes immediately for best crispness. Leftover cooled funnel cake can be stored airtight at room temperature up to 24 hours; reheat in a 350°F (175°C) oven 5–7 minutes to refresh crispness. Do not reheat in microwave if you want to maintain crisp texture.