Funnel Cake

It's the unmistakable scent that draws you in. Hot oil, sweet, powdered sugar, and fried bread lingers in the air. A horde of entranced individuals stumble towards this beacon of goodness. The length of the line is no concern as you imagine each warm and crunchy bite. 

-Saucier Willy

Yield: 2 funnel cakes


1/4 cup milk

1 egg

1 tablespoon water

1/2 teaspoon vanilla extract

1 tablespoon white sugar

3/4 teaspoon baking powder

1/2 cup all-purpose flour

1 pinch of salt

Powdered sugar

1 quart - 1 gallon of vegetable oil


Fryer, large pan, or pot



Mixing bowl


Cup with spout



Sub all-purpose flour for gluten free flour.

Use 1 teaspoon of vanilla bean instead of extract. 

Top your funnel cake with some Salted Caramel!

Medicate It

Use cannabis infused sugar in this recipe or top with infused Salted Caramel.

How To

If using a fryer, preheat to 350* F. 

In a large mixing bowl, whisk together egg, milk, water and vanilla.

Next, add white sugar, salt, and baking powder. Whisk to incorporate. 

Finally, add the flour and whisk until blended. 

Pour your mixture into a cup with a spout.

If using a pan or pot, add about 1-2" of vegetable oil and heat over medium heat until temperature reaches 350* F. 

Drizzle funnel cake batter from your cup in a circular motion. Make about 3-5 circles. Then change your motion to back and forth as you begin to cover the inner part of your circle. Lastly, repeat your circular motion for about 2-3 times. 

Allow to cook for 1-2 minutes or until bottom side becomes golden brown.

Use your tongs to flip your funnel cake and continue cooking the other side for 1-2 minutes or until golden brown. 

Once cooked, use your strainer to drain excess oil from the funnel cake. Place your funnel cake on a plate and allow to cool for 1 minute before topping with powdered sugar.