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A classic funnel cake topped with powdered sugar sits on parchment paper atop a white plate, with extra sugar scattered on the black surface below—capturing the irresistible charm of homemade funnel cakes.
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Pennsylvania Dutch Funnel Cakes

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. Easy to make and impossible to resist!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 4 funnel cakes (6 to 8 inches in diameter)
Calories: 346kcal
Author: Marie

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.
    A hand pours batter from a measuring cup into a black skillet filled with hot oil on a stovetop, with bubbles forming. Fried pieces rest on a paper towel nearby.
  • 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.
    A funnel cake is being fried in a black cast iron skillet on an electric cooktop, with metal tongs holding the edge. Paper towels are set nearby on a wooden countertop.
  • 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 estimates include one tablespoon of oil absorbed per funnel cake. This may vary depending on oil temperature and absorption.
Other topping ideas: fruit preserves, fresh fruits, whipped cream, chocolate sauce, caramel sauce, or even ice cream

Nutrition

Calories: 346kcal | Carbohydrates: 40g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 186mg | Potassium: 250mg | Fiber: 1g | Sugar: 10g | Vitamin A: 159IU | Calcium: 131mg | Iron: 2mg