Momma's Fair Funnel Cake

photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Yolandi S. photo by Yolandi S.
photo by Thetravelingphork photo by Thetravelingphork
photo by Thetravelingphork photo by Thetravelingphork
photo by Hanna S. photo by Hanna S.
Ready In:




  • Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.
  • Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom.
  • When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.
  • Move the funnel around to make designs.
  • Brown on both sides--then immediately remove and drain extremely well.
  • Top with brown sugar, or honey, or cinnamon sugar, or powdered sugar as a topping.

Questions & Replies

Got a question? Share it with the community!


  1. Now this was just FUN!! Fantastic recipe...tasted like I was at the fair. Kids went NUTS over them and were begging for more! Very easy to make. Next time I think I will go all the way and make lemon shake ups too!! Only problem I had was my funnel opening was too small for the batter...but we compromised and used something else. They still turned out great!! (I will be buying a bigger funnel though!!) Thanks for the great recipe :)
  2. It taste just like the Fair! For everyone saying it’s tasteless, a funnel cake anywhere is just fried dough! Like a yeast donut. It’s the toppings and glazed that turn the plain fried dough into Magic. It’s not a literal cake. It’s the toppings with that delicious fried dough that bring it all together. If you want it to tast like cake, bake a cake. It’s fried dough.
  3. I must admit, I wasn't impressed. I got nostalgic the other night, and decided that I wanted to make funnel cakes like the ones that I used to get at the fair as a kid. I looked up this recipe. The batter was way too thick, and wouldn't pass through my funnel, so I had to pour it from a cup, as thinly as possible. It did not work very well, so I tried thinning the batter with a little extra milk. That just seemed to make it thicker. The 'cakes' turned out very thick and doughy. I think I will try again with a different recipe, because this one was very problematic. Sorry!
  4. This funnel cake was so delicious. Put it in my cookbook. My family loved this. Thanks for a wonderful recipe.
  5. This is a great recipe, its small, quick and tastes great.


  1. I added 2 tsp vanilla flavoring and 1/3c more sugar to the recipe and it was soo much better. Kids loved it. The original recipe was just bland tasting.
  2. Use unprocessed peanut oil for frying if your worried about cardiovascular inflammation. Using generic processed oils for frying bumps up the omega 6 imbalance, causing typical fried food health problems. I added 2 tablespoons of REAL vanilla bean and 2 tsp cinnamon. The butter i use is the irish grass fed butter, or the mexican yellow butter; never use maragrine, its a trans fat.
  3. Delicious. <br/><br/>3 eggs seemed a little high, so I subbed 2 egg whites for one egg yolk; fried in canola oil. Health food!! Guessed on temp by dropping little bits of batter in until they cooked in a reasonable time. <br/><br/>Tried with powdered sugar on one and cinnamon and sugar on the other. Really, really good either way. Next time I'm going to add a little vanilla to the batter, and maybe a little cinnamon if I'm going the CandS route, see what happens.<br/><br/>I had a condiment bottle laying around - a messy pour, but it worked just fine.
  4. The recipe was easy to follow, batter was smooth, the funnel cake had a nice soft crunch when you bite into it and then a bit soft in the middle. The only complaint I have is that the funnel needed more tast. Maybe if I added brown sugar instead of white sugar and vanilla extract it would then give the funnel cake more tast.



Find More Recipes