Funnel Cake

Who doesn't love a state fair? Sure, the rides are fun, but let's be honest: it's all about the state fair food. (Hello, corn dogs slathered in yellow mustard and juicy smoked turkey legs!) But if there's one treat you can't leave the fair without, it has to be funnel cake. This crispy, sugar-dusted dessert is iconic for a reason. The good news is you don't have to wait for the fair to enjoy your favorite fried food. Funnel cakes require a handful of simple ingredients and they're the perfect treat to impress any crowd. Don't forget the toppings—and we're not just talking about powdered sugar!

What's in funnel cake batter?

If this ingredient list looks familiar, that’s because it is very similar to pancake batter. Funnel cakes are made with flour, sugar, salt, buttermilk, eggs, and baking powder. You can use regular milk instead of buttermilk, but you'll miss some of the irresistible tang that makes this funnel cake so memorable.

Do you have to have a funnel to make funnel cake?

While this recipe calls for a funnel for even pouring, a measuring cup with a pour spout works great too.

Do you flip funnel cakes?

Yes, to achieve the signature golden brown color and crisp edges on both sides of your cakes, you'll need to flip 'em during cooking. Keep a close eye on them; the cakes will be ready to flip after just a minute or two.

Do funnel cakes get soggy?

Homemade funnel cakes should not be soggy! The key is to heat your oil to the right temperature. If it's not hot enough, the cakes can absorb too much oil and come out greasy and soggy. Too hot, and you risk burning the batter. To make things simple, use a deep-fry thermometer to monitor the oil temperature (375 degrees Fahrenheit is the sweet spot).

What toppings should I serve on funnel cake?

This answer could go on forever! Classic options such as powdered sugar, whipped cream, no-churn ice cream, strawberry sauce, and fudge sauce come to mind, but raspberry jam, your favorite jelly, peanut butter, Nutella, and other spreads are always welcome to the party. Or try chopped fruit, berries, sprinkles, cinnamon, or honey!

Can you make savory funnel cakes?

It might sound radical, but you could omit the sugar in the batter and make savory cakes. Serve them with fried chicken fingers and syrup for a variation on chicken and waffles. Skip the chips, and serve creamy French onion dip with slices of funnel cake. Drizzle them with ranch dressing and top them with crispy bacon, scallions, and cheese. The possibilities are endless (and all delicious)!

Can you make funnel cakes ahead of time?

Like most fried foods, funnel cakes will lose some of their crispiness and crunch if they're not served right away. It's best to serve your cakes hot and fresh from the fryer, but you can prepare the batter up to one day ahead.