Enjoy these sweet treats at home.

Karen Rankin

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Credit: Jennifer Causey; Food Styling: Melissa Gray

Recipe Summary test

active:
30 mins
total:
30 mins
Servings:
8
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Funnel cake is one of the many joys of summer. As soon as we catch the sweet smell of deep-frying bread, 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.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium-high until oil reaches 360°F. 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.

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  • Cut a small hole (about ⅓ 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. 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.

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