Funnel Cake is my favorite treat at the State Fair and today I’m sharing all the keys to success to make these golden beauties at home. Serve with powdered sugar on top or any toppings of your choice.
Disclosure – I may get a small commission for purchases made through links in this post.
Key to Success #1 – Use a Quality Thermometer
The key to a good Funnel Cake is getting the oil the proper frying temperature – 365 degrees F.
The best way to really do this is to use a food-grade thermometer.
I use a candy/oil thermometer that clips to the pot.
This particular thermometer also has a frame built into it that will keep the thermometer bulb away from the bottom of the pot so that you can get an accurate reading.
I like to use a heavy dutch oven for deep frying.
The one I have is cast iron coated with enamel so it’s plenty heavy and retains heat well.
Preheat your oil over medium-high heat until it’s 365 degrees F.
Once your oil reaches temperature, you’re ready to fry.
But don’t forget to keep an eye on your oil temperature.
You may need to adjust the heat on the stove to keep the stove at the proper temperature.
Don’t just think you can hit the number and then you’re done.
Key to Success #2 – Dispense the Funnel Cake Batter Carefully
It’s important to pour the funnel cake batter into the hot oil in a thin but steady stream.
I have a really nice trick for this.
I use a pancake batter dispenser to pour the funnel cake batter into the oil.
The particular dispenser that I have has an opening that is about 1/2 inch in diameter and it’s the perfect size to use with funnel cake batter.
If you don’t have a pancake batter dispenser, you can use a funnel to dispsense your batter.
Just look for one that has a 1/2-inch opening.
When dispensing your funnel cake batter, hold your finger over the spout as you fill the funnel.
When you pour in your batter, move the dispenser in loose circles around the pot.
You’ll use about 1/2 to 2/3 cup of batter for each funnel cake.
Allow the batter to cook for 1-2 minutes until golden brown on the bottom.
Then use a wide slotted spoon or a pair of tongs to flip the funnel cake.
Cook another 45 seconds or so until the funnel cake is fully golden brown.
Key to Success #3 – Toppings Make it Amazing
I’m sort of a food Puritan and I like classic flavors so I was sure SURE that I would only like powdered sugar on my funnel cake.
But then I drizzled on the Hershey’s Chocolate Syrup and I was SOLD.
You can add any flavor combination you can think of on top of your funnel cake.
How about chocolate and caramel? Oh yes! Strawberry? Turtle Pecan?
Save this Funnel Cake recipe to your favorite Fair Foods board or your Snack board.
Funnel Cake is my favorite treat at the State Fair and today I'm sharing all the keys to success to make these golden beauties at home. Serve with powdered sugar on top or any toppings of your choice.
- vegetable oil
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 Tbsp sugar
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup water
- 2 Tbsp melted butter
- 1 tsp vanilla extract
- powdered sugar
- chocolate sauce
- caramel sauce
- strawberry sauce
- Preheat oil in deep fryer or dutch oven to 365 degrees F.
- In large mixing bowl, combine eggs, milk, water, melted butter and vanilla extract
- Mix in flour, salt, sugar and baking powder. Beat together on medium speed until smooth. Pour batter into batter dispenser.
- Dispense about 1/2 - 2/3 cup of batter in circles into hot oil. Cook 1-2 minutes until golden brown on one side then gently turn over and cook another 45 seconds or so until browned on the other side.
- Remove funnel cake to a paper towel-covered plate to drink.
- Top with powdered sugar, chocolate sauce, caramel sauce or the toppings of your choice.
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
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