Pennsylvania Dutch Funnel Cakes
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Nothing compares to the warm, just-fried crunch of a homemade funnel cake. Crispy, golden, and dusted with powdered sugar, these Pennsylvania Dutch Funnel Cakes bring all the joy of a country fair right to your kitchen—no ticket required. So easy to make and impossible to resist!
Homemade, Just Like the Fair
Funnel cakes are a beloved Pennsylvania Dutch treat—crisp, lacy, and golden on the outside, soft and tender inside, and showered with a snowy dusting of powdered sugar. First made by German immigrants and now a fairground classic, these sweet, crackly spirals are even more irresistible when you fry them up fresh at home.
Funnel cakes may be a fairground favorite across the country, but they got their start right here in Pennsylvania, thanks to the Pennsylvania Dutch. They come together quickly with pantry ingredients and fill your kitchen with that unmistakable fairground aroma. Whether you dust them with powdered sugar or drizzle on chocolate, they’re pure nostalgic joy in every bite.
Ingredient Notes
- Flour: Use all-purpose flour for the right structure and crispness.
- Milk: Whole milk gives the best richness, but 2% works too.
- Egg: Just one large egg helps bind the batter and adds a little tenderness.
- Sugar: A touch of sugar in the batter balances the flavor but doesn’t make it overly sweet.
- Baking Powder: This gives the batter a light lift and keeps the cakes from turning dense.
- Salt: Just a pinch enhances the flavor overall.
- Oil: Use a neutral, high-heat oil like vegetable, canola, or peanut oil. Avoid olive oil or anything with a strong flavor or low smoke point.
Method Overview
Whisk together a smooth, pourable batter, then heat neutral oil to 350 to 375°F (177°C to 190°C) .
Pour the batter through a funnel, a squeeze bottle, or a measuring cup in a swirling pattern directly into the hot oil.
Fry until golden and crisp, about 1 to 1.5 minutes per side.
Remove from oil with slotted spoon and then drain on paper towels and serve hot with powdered sugar or your favorite toppings.
Top Tips
- Start with a smooth, pourable batter—not too thick or thin.
- Fry in oil heated to 350 to 375°F (177°C to 190°C); if it’s too hot, the funnel cakes will burn easily, and if it’s too cool, they’ll become greasy. An accurate thermometer really helps here.
- Pour in a steady spiral for that classic look, and cook until golden and crispy.
- Serve hot with powdered sugar—or get creative with fruit, chocolate, or whipped cream for extra fun.
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📖 Recipe
Pennsylvania Dutch Funnel Cakes
Ingredients
Batter Ingredients
- 1 cup milk
- 1 medium egg
- 1 1/4 cups all purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
Topping the Cakes
- 4 tbsp powdered sugar may use more; see Notes for other topping ideas
Frying Ingredients
- neutral oil or lard avocado oil, vegetable oil, canola oil ; enough to fill the pan by 1 inch or so.
Instructions
How to Make the Batter:
- In a medium bowl, whisk together the milk and beaten egg until combined. In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Gradually add the dry mixture to the milk mixture, whisking until the batter is smooth and lump-free.
Prepare for Frying:
- Pour 1 inch of oil into a heavy-bottomed pot. Heat the oil to 350°F to 375°F (177 °C to 190°C). Line a plate or tray with paper towels for draining.
- Prepare a plate lined with paper towels for draining the fried funnel cakes.
How to Funnel the Batter and Fry:
- For traditional funnel cake, use a small funnel with a ⅜" to ½" opening, cover the hole with your finger, and fill the funnel with batter. Hold the funnel close to the surface of the hot oil. Remove your finger and swirl the batter in a circular motion to form a spiral about 6 to 8 inches in diameter.
- Fry each funnel cake for about 1 to 1.5 minutes per side, or until golden brown and puffy. Carefully flip once during frying for even cooking using tongs or a slotted spoon.
- Remove cakes with a slotted spoon and place them on paper towels to drain. Dust generously with powdered sugar. Serve immediately.
- Although best served warm, I was able to reheat it in an air fryer set to 300°F (150°C) for about 5 to 7 minutes.
Notes
Nutrition
FAQs
Can I make funnel cake batter in advance?
- Yes, you can make the funnel cake batter in advance and store it in the refrigerator for up to 24 hours. Be sure to cover it tightly with plastic wrap or store it in an airtight container.
What should be the consistency of the batter?
- The funnel cake batter should have a pourable consistency. It should be smooth and free of lumps, but not overly thin or runny. It should flow easily through the funnel or squeeze bottle or from the measuring cup.
How hot should the oil be for frying?
- The oil temperature should be about 350 to 375°F (177°C to 190°C) for frying funnel cakes. Use a candy thermometer or a deep-fry thermometer to monitor the temperature and adjust the heat as needed to maintain a consistent temperature.
How do I create the spiral shape when pouring the batter?
- Hold the funnel, squeeze bottle, or measuring cup just above the hot oil and pour the batter in a continuous circular motion, starting from the center and working your way outward. Maintain a steady hand and control the flow of batter to create a spiral or lacy pattern.
How long do I fry the funnel cakes?
- The frying time can vary, but generally, it takes about 1 to 1.5 minutes per side. The funnel cake should turn golden brown and develop a crispy texture. Flip it carefully using tongs or a slotted spoon to cook both sides evenly.
How do I drain excess oil from the fried funnel cakes?
- After frying, remove the funnel cake from the oil using tongs or a slotted spoon, allowing any excess oil to drain back into the pot. Place the cooked funnel cake on a wire rack or paper towels to further drain excess oil.
What are some common toppings for funnel cakes?
- The traditional topping for funnel cakes is powdered sugar. However, you can also try toppings like fruit preserves, fresh fruits, whipped cream, chocolate sauce, caramel sauce, or even ice cream.
Can I freeze funnel cakes?
- While it’s best to enjoy funnel cakes fresh, you can freeze them. Allow the fried funnel cakes to cool completely, then store them in an airtight container or zip-top bag with parchment paper between each layer. Freeze for up to 2-3 months. Thaw at room temperature and reheat briefly in the oven if desired.