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+ servings
funnel cakes

Homemade Funnel Cakes

These Homemade Funnel Cakes taste just like the ones you get at the fair and take just 35 minutes to make!

Course Dessert
Cuisine American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yields: 8 funnel cakes
Recipe by Melanie Dueck


For the Strawberries:

  • 2 pounds strawberries, quartered
  • 1/4 cup granulated sugar

For the Funnel Cakes:

  • Vegetable oil
  • 1 1/2 cups milk
  • 2 eggs
  • 3 tablespoons sugar
  • 2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Confectioners' (powdered) sugar


For the Strawberries:

  1. Place washed and cut berries in a bowl, sprinkle with the sugar, toss, and place in fridge.

For the Funnel Cakes:

  1. Fill 4 quart pot (8-inches in diameter) with 2 inches of vegetable oil and heat to 360 degrees over medium heat.
  2. In a medium mixing bowl, whisk the milk, eggs, and sugar together. Add the flour, baking powder, and salt and mix until smooth. Mixture should be thin enough to easily go through a small kitchen funnel. Test it over the mixing bowl and if it's too thick, mix in more milk; if too thin, mix in a little more flour.
  3. Place your finger over the bottom of the funnel and fill it with 1/2 cup of batter. Hold the funnel over the pot of hot oil and remove your finger to release the batter into the oil while moving the funnel in a circular motion and then every which way so it's all connected. Fry until golden brown (1-2 minutes), carefully flip with tongs, and fry the second side until golden (about 1 minute). Remove and drain on paper towels. Sprinkle with lots of powdered sugar, top with strawberries and enjoy warm.