Food and Recipes Recipes Funnel Cake Bites 4.0 (1) Add your rating & review Enjoy these sweet treats at home. By Karen Schroeder-Rankin Karen Schroeder-Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. Southern Living's editorial guidelines Updated on February 20, 2023 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 30 mins Servings: 8 Jump to recipe 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. Jennifer Causey; Food Styling: Melissa Gray Ingredients 4 cups vegetable oil 1 cup (about 4 ¼-oz.) all-purpose flour 1 teaspoon baking powder ¼ teaspoon kosher salt 1 large egg ¾ cup whole milk 2 tablespoons light brown sugar 1 teaspoon vanilla extract ½ teaspoon ground cinnamon Powdered sugar Directions 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. 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. Rate it Print