Funnel cakes are a State Fair staple, especially in the Northeast. When we lived in Pennsylvania, a friend of mine gave me this recipe. It is fun and easy, and the perfect treat anytime of year.

Originally the batter was poured into a small funnel over hot oil, moving in circles and then crisscross. I like to use a plastic condiment squeeze bottle you can purchase at the grocery store in the kitchen gadget section. I cut the spout with scissors about halfway down.

Whisk together the eggs and milk.

Whisk in the flour, baking powder and salt. Mix well but batter will be a little lumpy.

Pour into condiment bottle. (This is when I should use a funnel!)

Heat about 2 inches of cooking oil in a fryer or heavy sauce pan. The oil should be hot but not smoking.

To test the oil for readiness, put the end of a wooden spoon into the oil and see if bubbles form.

Squeeze batter into the oil first in a circular motion and then crisscross over the top.

Cook until golden and turn over with tongs.

Drain on paper towels.

Sprinkle with powdered sugar and serve immediately.

Funnel Cakes

A State Fair specialty! This recipe comes from Pennsylvania where they are made fresh and served hot, dredged in powdered sugar. So easy to make! Childhood magic.
Course Bread, Brunch, Dessert, Party Food, Snack
Servings 10


  • 1 plastic condiment container with squirt top **near kitchen equipment in grocery store


  • 2 large eggs
  • cups milk
  • 2 cups flour
  • tsp baking powder
  • ½ tsp salt
  • powdered sugar
  • cooking oil


  • Whisk eggs and milk together. Add in flour, baking powder and milk. Whisk until well-mixed but a little lumpy.
  • Pour batter into condiment bottle. Cut the spout about halfway down. Screw on lid.
  • Pour 1½-2 inches of cooking oil into a deep fryer or heavy saucepan with at least 4 inch sides.
  • Heat until very hot but not smoking. Watch carefully. **You can tell the oil is hot enough by putting the end of a wooden spoon into the oil and see if bubbles form.
  • Hold the condiment bottle upside down a few inches over hot oil. Start in a circular motion and then crisscross over the top. Form a cake about the size of a donut….or as big as you want!
  • Use tongs to turn cooking until golden brown on each side. Adjust temperature as needed.
    Drain funnel cakes on paper towels and sprinkle or dredge with powdered sugar.
  • Best served fresh!
Keyword deep fried, donut, fair food, funnel cakes, pastry, state fair