Sugary funnel cakes

    15 min

    Known in the US as funnel cakes, these sugary snacks are often seen at fairgrounds and street carnivals. They are crisp on the outside and soft inside, and taste a little bit like doughnuts or a fried pancake. A dusting with icing sugar is a must!

    111 people made this

    Serves: 10 

    • 210g plain flour
    • 1/4 teaspoon salt
    • 3/4 teaspoon bicarbonate of soda
    • 1/2 teaspoon cream of tartar
    • 945ml oil for frying
    • 2 tablespoons caster sugar
    • 1 egg
    • 235ml milk
    • 2 tablespoons icing sugar for dusting

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a mixing bowl, beat together egg and milk. Beat in flour, salt, bicarbonate of soda, cream of tartar and caster sugar until smooth.
    2. Heat cooking oil in frying pan to 190 degrees C.
    3. Pour 120ml batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on kitchen paper. Sprinkle with icing sugar while still warm.


    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
    Average global rating:

    Reviews in English (92)


    This tasted GREAT! However, I'm rating only 4 stars because the recipe requires unnecessary ingredients, namely baking soda and cream of tartar. I thought I would see if there was a noticeable difference in flavor and/or outcome with the combination of baking soda/cream of tartar as opposed to just baking powder. The cream of tartar (acid) is used to activate the baking soda (which requires an acid in order to activate). Baking powder would be easier/quicker to use and just as effective (so long as it's not expired) with equal if not better results(in my opinion). I added a splash of vanilla and a tiny drop of almond emulsion (flavor) to the batter for some extra flavor. Sifted powdered sugar on the entire funnel cake and served with cut strawberries and whipped cream. My family LOVES this quick, easy, yet tasty dessert. I made this for a diabetic friend once too - who loved it because it is made with very little sugar! TIPS: I find that sifting the flour. sugar, salt, and baking powder (or soda/tartar) together - and adding the milk/egg to the flour is best. The batter is very smooth. Also - I recommend using a cast iron skillet to fry as the iron maintains the heat/temp better than other pans when the cold batter is added to the hot oil.  -  23 May 2008  (Review from Allrecipes US | Canada)


    This really replicated that great "fair ground" taste!! I used an empty squeeze salad dressing bottle to pour the batter into the oil, and that worked really well--could even store my leftovers in it for the next day!  -  19 May 2002  (Review from Allrecipes US | Canada)


    Very good recipe. However, I did add a splash of vanilla extract to the batter, and it did take a little more milk than 1 cup in order to get it thin enough to pour into the classic funnel cake shape. This is good with the powdered sugar, or sprinkled with a cinnamon/sugar mixture. This recipe says that it serves ten, but it actually makes about 4 large funnel cakes, which in my house serves about 7 or 8 people. Just something to keep in mind when you are figuring how much to make All in all, a good recipe!  -  06 Sep 2003  (Review from Allrecipes US | Canada)

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