Funnel Cake

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4 large eggs

2 2/3 cups milk

1/2 cup + 2 tbsp granulated white sugar

5 cups AP flour

1 teaspoon salt

1 tablespoon + 1 tsp baking powder

Powdered Sugar for dusting


1. Mix egg and milk together with a wire whisk or fork until combined. Stir in other ingredients until batter is smooth. Fry Tip: If you will be frying more than 4 funnel cakes or if you wish to make the batter up to an hour in advance, increase the amount of baking powder by 1 teaspoon to help give it lift during its long wait before frying.

2. Fill a pastry bag fitted with a large round tip and squeeze batter in a random, yet overlapping pattern. (It's all mainly a haphazard process, but crossing the batter back over itself will help it stick together when it's time to flip.) Once it's floating and golden brown (usually 60 seconds in), flip using tongs, allowing the other side to cook.

3. Continue cooking until desired color is achieved and remove from grease and set on a paper towel lined plate. Apply powdered sugar liberally to the top, add fruit toppings if desired.

Bon Appetit!

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