Classic Funnel Cake Recipe (Fair-Style)
This easy funnel cake recipe is made with a simple pourable batter. You’ll stream it into hot oil in thin ribbons, let it set into a lacy cake, then fry until lightly golden. Below you’ll find the ingredients and clear how to make steps, plus a quick tip: keep the oil hot so the cakes stay crisp instead of greasy.
Ingredients
For the batter
Step-by-Step Method
Mix the batter
In a large bowl, whisk the eggs and sugar for 30–45 seconds. Pour in the milk and stir. In a second bowl, combine flour, salt, and baking powder, then whisk into the wet mixture until smooth and pourable. If it feels too thick, add 1–2 tablespoons milk.
Heat the oil
Add oil to a pot so it’s about 1–1.5 inches (3–4 cm) deep. Heat over medium-high to about 350–365°F (175–185°C). No thermometer? A tiny drip of batter should sizzle and float right away.
Stream into ribbons
Transfer batter to a funnel, squeeze bottle, or a zip-top bag with a small corner snipped off. Drizzle thin ribbons into the hot oil in overlapping circles to form a lacy cake.
Fry and flip
Fry 1–2 minutes until light golden, then flip carefully with a slotted spoon and fry the second side 1–2 minutes. Adjust the heat as needed so the oil stays hot and the cake doesn’t soak up oil.
Drain and serve
Lift out and drain on paper towels for a minute. Serve warm; a dusting of powdered sugar is a classic finish.