Lemon and brown sugar funnel cakes

    40 min

    This version of the sweet fried 'dough' dessert associated with American street fairs and carnivals uses dark brown sugar and zesty lemon extract for added sweet depth and light tartness.

    15 people made this

    Serves: 12 

    • 2L oil for frying
    • 500g plain flour
    • 220g light brown sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 3 eggs
    • 535ml milk
    • 1/2 teaspoon lemon extract
    • 2 tablespoons icing sugar, sifted
    • 1 teaspoon ground cinnamon

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a heavy frying pan, heat the oil to 190 degrees C. In a medium bowl, sift together the flour, light brown sugar, baking powder and salt. Set aside.
    2. Whisk together the eggs, milk and lemon extract. Fold in the flour mixture, stirring until well blended. In a separate bowl, sift together the icing sugar and cinnamon and set aside.
    3. Blocking the spout with your finger, fill the funnel with 175ml of the batter. Place your hand over the hot oil and carefully remove your finger. Scribble and criss-cross the batter into the oil, then fry until golden on both sides. Using a slotted spatula, lift the funnel cake out of the oil and drain on kitchen paper. Repeat this procedure with the remaining batter, and sprinkle with the cinnamon sugar mixture 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 (10)


    Very delicious! Don't be afraid of the lemon extract, it just adds a delicate touch of flavor to the cakes. I had more batter left over in the fridge and they fried up perfectly the next day. I did not need quite as much oil as the recipe called for.  -  01 Jan 2003  (Review from Allrecipes US | Canada)


    Well, I've been searching for a perfect funnel cake recipe, and took me a while to get around to trying this one because it only had 4 stars, but this is the BEST funnel cake I've ever made! I used a clean, empty, pancake syrup bottle to squeeze out the funnel cakes easily into the oil. Saw them use that at Knott's Berry Farm actually. Topped with powdered sugar, strawberries (mixed with white sugar), and whipped cream. AMAZING! I'll never be able to spend money on them at theme parks and fairs again!  -  03 May 2009  (Review from Allrecipes US | Canada)


    We love this at my house. Kinda messy, but worth it. My kids enjoyed seeing what shapes they could make drizzling the batter, but of course I stayed right there (hot oil!) A fun, old fashioned, economical treat. Think I'll make some spider web shaped ones for Halloween! It's easy if you use a squirt bottle for drizzling the batter. It makes thinner strands that way.  -  24 Oct 2003  (Review from Allrecipes US | Canada)

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