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Funnel Cake

This Easy Halloween Homemade Funnel Cake Treat brings fairground fun to your kitchen with a lightly sweet, crispy exterior and soft interior, perfect for Halloween gatherings.
Print Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 servings
Course: Dessert, Snack
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Batter
  • 1/4 cup whole milk Use 2% as a substitute if needed.
  • 1 large egg Can be swapped for liquid egg substitute for egg-free option.
  • 1 tbsp water
  • 1/2 tsp pure vanilla extract Choose a good-quality vanilla for the best flavor.
  • 1 tbsp granulated sugar Brown sugar can be used for a caramel-like taste.
  • 3/4 tsp baking powder
  • 1 pinch salt
  • 1/2 cup all-purpose flour Can be substituted with gluten-free flour blend.
For Frying
  • 2 cups vegetable or canola oil Enough for 1 inch deep in a pan.
For Topping
  • 4 tbsp powdered sugar 2 tablespoons per cake.
  • orange and black sprinkles Optional, for Halloween decoration.
  • chocolate syrup Optional, for spider-web drizzle.

Method
 

Preparation
  1. Whisk together the milk, egg, water, and vanilla until combined. Add the sugar, baking powder, and salt; whisk again. Finally, add flour, whisking until smooth with no lumps.
  2. Pour the batter into a squeeze bottle or zip-top bag, snipping off a small corner for easy drizzling.
Cooking
  1. Heat about 1 inch of oil in a medium, deep-sided pan over medium-high heat until it reaches 375°F.
  2. Drizzle half of the batter into the hot oil in thin lines to create a round lacy shape. Fry for about 2 minutes until the bottom is light golden brown.
  3. Carefully flip the funnel cake using tongs or a slotted spatula, cooking the second side for another 2 minutes until golden brown.
  4. Lift the funnel cake onto a paper towel-lined plate to drain for about 30 seconds and dust with powdered sugar.
  5. Repeat with the remaining batter, ensuring the oil temperature returns to 375°F before frying each cake.
Serving
  1. Serve the funnel cakes hot and crisp, optionally decorating with sprinkles or chocolate syrup.

Notes

Store leftovers at room temperature in an airtight container for up to 1 day. Freeze without powdered sugar for up to a month. Reheat in a 350°F oven for 5 minutes for best texture.