Funnel Cake

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This state fair favorite gets its name and its distinctive swirled shape because it’s poured into the oil through a funnel (although the job can be done with a pastry bag, zipper bag, or squeeze bottle). It’s fun to eat and could hardly be simpler to make.

Makes: About 8 servings
Time: 20 minutes


  • Neutral oil (like canola or vegetable) for frying

  • 2 eggs

  • 2 1/4 cups milk

  • 1 teaspoon vanilla extract

  • 3 cups flour

  • 1/4 cup granulated sugar

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • Confectioners’ sugar for dusting


1. Place a candy thermometer in a heavy-bottomed pot or Dutch oven, add 2 inches of oil, and heat it to 375°F over medium heat while you make the batter. Line a plate or rack with paper towels.

2. In a large bowl, lightly beat the eggs, then add the milk and vanilla. Whisk in the flour, granulated sugar, baking powder, and salt until combined.

3. To pour the batter into the oil, you can use a pastry bag with a round tip, a zipper bag with the corner cut off, a squeeze bottle with a wide opening, or a large funnel. For each cake, squeeze out the batter in overlapping circles (or whatever crazy shape you like). Fry until golden, 45 seconds to 1 minute; flip and cook for another minute or so. Transfer to the prepared plate, dust with confectioners’ sugar, and serve immediately.

Recipe from How to Bake Everything