Amish Funnel Cakes

READY IN: 26mins




  • In a heavy cast iron pan or in a deep fryer, heat the oil to 375°F.
  • In a bowl, combine eggs, milk, potato flakes (if using) and vanilla, whisking until foamy.
  • In another bowl, sift flour, baking powder, mace and salt. Sifting helps improve the texture and lightness of funnel cakes and is a step that shouldn't be skipped!
  • Stir brown sugar into the sifted flour mixture until no streaks remain.
  • Stir the dry ingredients into the egg mixture, then beat on medium speed until the batter is smooth and no lumps remain. (Lumps may clog up the funnel).
  • Adjust the consistency of the batter - if it pours too easily and is too thin, add a tablespoon more of flour (at a time) until the batter thickens; if the batter is too thick and doesn't pour easily, thin it with a tablespoon or so of milk until it pours easily. Batter should have the consistency of heavy pancake batter.
  • You'll need a large funnel with an opening about the size of your index finger. Silicone funnels are convenient to use because you can pinch them shut, or use a funnel cake funnel made specifically for the purpose, or any funnel will do, if you are able to hold your finger over the bottom to keep the batter from flowing.
  • When the oil is at the right temperature, fill the funnel with batter (use a small amount at first until you get the hang of it), then remove your finger and drop batter into the hot oil, forming swirls and squiggles in a criss-cross fashion, moving constantly (from the outside in works well).
  • Fry funnel cakes for about 3 minutes, then turn over with a slotted spoon and fry until the both sides are golden.
  • Remove using a slotted spoon to paper towels to drain.
  • Combine confectioners' sugar with cinnamon and sprinkle over the still warm funnel cakes using a shaker or put the cinnamon sugar into a clean brown paper bag and toss the funnel cakes in the bag to coat.
  • Serve warm. Makes eight 8-in. cakes.