Funnel Cake Bites Recipe

Active Time:

30 mins

Total Time:

30 mins

Servings:

Funnel cake is one of the many joys of summer. As soon as we catch the sweet smell of deep-frying cake, we're instantly transported back to those memorable childhood weekends at the local fair. It's nearly impossible to pass up a bite of one of those warm, deep-fried disks of dough perfectly coated with powdered sugar.

But if you can't make it to the state fair this year, our Test Kitchen developed a recipe that you can recreate at home—with a mini twist. They had some fun creating bite-size versions of this light and fluffy nostalgic treat. Serve them as party desserts, or enjoy them as late afternoon snacks for the kids—or the kids at heart.

Funnel Cake Bites — Jennifer Causey; Food Styling: Melissa Gray

What Is Funnel Cake?

A classic at fairs and amusement parks, funnel cakes are made by pouring batter, most often through a funnel, in a circular pattern into hot oil. The fried dough is then dusted generously with powdered sugar, and can sometimes be served with fruit, chocolate, whipped cream, or other
toppings.

Different versions of fried dough are served around the world, but the Pennsylvania Dutch—German immigrants who settled in Pennsylvania in the 17th and 18th centuries—are credited with introducing this dish to America.

Ingredients for Funnel Cake Bites

To make Funnel Cake Bites, you'll need:

all-purpose flour
baking powder
kosher salt
an egg
whole milk
light brown sugar
vanilla extract
ground cinnamon

You'll also need vegetable oil for frying, and powdered sugar for dusting.

Variations

You can substitute the light brown sugar for dark brown, and the cinnamon for other desired spices.

How To Make Funnel Cake Bites

It's much easier than you might think to make funnel cakes at home, so here's a brief outline. The full recipe is below.

Step 1. Ready the oil: Heat oil in a large pot to 360°F.
Step 2. Make the batter: Stir to combine flour, baking powder, and salt. In a separate bowl, whisk to combine egg, milk, brown sugar, vanilla, and cinnamon. Add flour mixture to egg mixture and stir to combine. Transfer batter to a plastic bag or piping bag; set aside for 5 minutes.
Step 3. Fry funnel cakes: When ready to fry, cut a small hole in the bag, then pipe about 2 tablespoons of batter into the hot oil using a circular motion. Repeat; frying 4 funnel cakes at a time, until puffed and golden on both sides.
Step 4. Top with powdered sugar: Drain funnel cakes on paper towels; dust with powdered sugar and repeat until all batter is used.

How To Serve Funnel Cake Bites

You don't have to wait for the fair to enjoy these bite-size funnel cakes. Serve these minis hot out of the fryer with lemonade, iced tea, or cocktails, or top with ice cream, whipped cream, fresh fruit, maple syrup, or your desired toppings for the ultimate summertime dessert.

Ingredients

4 cups vegetable oil
1 cup (about 4 1/4-oz.) all-purpose flour
1 tsp. baking powder
1/4 tsp. kosher salt
1 large egg
3/4 cup whole milk
2 Tbsp. light brown sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
Powdered sugar

Directions

Heat oil:

Heat oil in a large pot over medium-high until oil reaches 360°F.
Make batter:

Meanwhile, stir together flour, baking powder, and salt in a medium bowl. Whisk together egg, milk, brown sugar, vanilla, and cinnamon in a separate medium bowl until combined. Stir in flour mixture until well combined. Pour mixture into a ziplock plastic bag or a piping bag; seal bag, and let stand 5 minutes.
Fry funnel cakes:

Cut a small hole (about 1/3-inch wide) in a corner of ziplock plastic bag (or at tip of piping bag), and pipe about 2 tablespoons batter using a circular motion into hot oil. Repeat 3 times to pipe 4 funnel cakes total. Cook until puffed and golden brown on bottoms, 30 to 45 seconds; flip and cook until other sides are lightly browned, about 20 seconds.
Finish funnel cakes:

Using a spider, transfer funnel cakes to a paper towel-lined baking sheet; immediately sprinkle with powdered sugar. Repeat process twice with remaining batter to make 14 funnel cakes total, returning oil to 360°F in between batches. Serve immediately.

Frequently Asked Questions

Can you refrigerate funnel cake batter?

While funnel cakes are best fried right before serving, the batter can be made ahead and stored in an airtight container for up to two days before using.
How do I store leftover funnel cakes?

Refrigerate or freeze leftover funnel cakes, then reheat in the oven, toaster, or air fryer until crisp and hot throughout.
Why are my funnel cakes oily?

If your funnel cakes are oily throughout, your oil temperature might be too low, causing them to soak up more oil than necessary. Use a thermometer to test your oil temperature and adjust for the best results.
Is funnel cake batter like pancake batter?

While funnel cake is similar to pancake batter in its makeup, the method of frying thin lines of the batter creates a crisp exterior and light fluffy center completely different in texture from pancakes.