American funnel cakes

    30 min

    Funnel cakes are sweet, deep fried batter that taste like doughnuts. They are made by pouring something similar to a pancake or runny cake batter through a funnel into a frying pan (thus the name). You can see them being made at street fairs, carnivals and sporting events in the US.

    200 people made this

    Serves: 12 

    • 250g sifted plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 eggs
    • 355ml milk
    • 475ml vegetable oil
    • 2 tablespoons icing sugar

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Sift together the flour, baking powder and salt.
    2. In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture and beat with a mixer until smooth. The consistency should be thin enough to run through a small kitchen funnel. Test it and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour.
    3. In a 20cm frying pan, heat the oil to 180 degrees C for frying.
    4. Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 120ml of the mixture. Hold the funnel close to the surface of the oil and release the mixture into the oil while making a circular motion. Fry until golden brown (use tongs and wide spatula to turn the cake over carefully). Fry the second side one minute. Drain on kitchen paper and sprinkle with sifted icing sugar.


    Snip the corner off a disposable piping bag to use in place of a funnel; fill with a small amount of batter and squeeze gently.

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    Reviews & ratings
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    Reviews in English (174)


    OMG! I only made half of the batch. I added about 1 teaspoon vanilla and about 1/4 cup sugar to the batter. I don't have a kitchen funnel so I used a ziploc bag with a corner cut off. These were awesome, really simple to make, quick to fry...delicious...what else? They are just great. I used two spatulas to flip them over. Whatever you use to flip them make sure you grab them in the middle because the corners will be crispier and break off easily.  -  10 Aug 2006  (Review from Allrecipes US | Canada)


    A very good recipe. I have seen that some have used ziploc bags but we used an old mustard bottle and it worked perfectly! plus it is a good container to refrigerate any leftover you may have.  -  02 Jan 2007  (Review from Allrecipes US | Canada)


    I don't think it was the recipie, but I'm not sure what happened...I halved this recipe, used a deep fryer and candy thermometer to make sure the oil was at 360. When I poured the batter in the hot oil, it expanded and oil poured over the top of the deep fryer. I unplugged the fryer and the funnel cake continued to cook....looked right in the end but we couldn't eat it - it tasted like it was saturated with oil (probably because the temp dropped). Anyone have any ideas on what I may have done wrong?  -  16 Jan 2006  (Review from Allrecipes US | Canada)

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