Funnel Cake

Recipe By: Christina Tosi

Funnel Cake

Carnival rides, ticket booths, that ring game that you just need to try one more time—state fairs are awesome. But the thing we love about them most? Fried circles of dough on a paper plate covered in a mountain of powdered sugar. Oh yeah, funnel cakes.

Even though state fairs aren’t open 24/7/365 you can still get that winning combo of crispy, powdered sugar goodness anytime.

Funnel cakes are incredibly simple to make. Mix up the batter, pour it into a resealable bag, cut off one of the corners, squeeze the bag into some hot oil and draw some loops, squiggles, or circles to make your funnel cake.

Go traditional and pile on the powdered sugar OR keep the culinary artist vibes going and top your cake with a gooey sauce like chocolate or caramel, spread some macerated strawberries all over it, or add a helping of whipped cream and sprinkles. There’s no wrong way to enjoy a carnival in your kitchen.

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Funnel Cake


Heat oil 350-375F in a small saucepot or saucepan. You’re looking for a size that will allow 4 cups of oil to be 2 inches deep.

IMPORTANT TIP: NO NO NO water or any liquid is allowed ANYWHERE near this hot oil. EVER.


In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Whisk in the milk, egg, and oil, whisking until batter is smooth.


Load batter into a resealable bag, cut a small hole in the corner, and draw crazy loop-de-loops with the batter into the hot oil. Fry until the mass is golden brown on one side, about 90 seconds., Flip with a DRY spoon or flat sieve and fry until the other side is golden brown, about 1 minute. Remove from oil with a DRY spoon or flat sieve and drain on a paper towel-lined plate before dusting with 10x and serving.


Remove from heat and cool fry oil down in pot overnight. Strain and store fry oil in sealed cool, dry place for your next FRY day.


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