Funnel CakesSource Tori Avey

Funnel Cakes

Serving 24 people

60 min


  • baking powder 2 tsp baking powder
  • confectioners' sugar Confectioners' (powdered) sugar
  • deep dish pie crust Deep saute pan or deep fryer, funnel with 1/2 inch opening on the spout
  • eggs 4 eggs, separated
  • flour 4 cups (500g) sifted flour, more or less
  • milk 1 quart (4 cups) milk, lukewarm
  • salt 1 tsp salt
  • lard Lard or oil for frying (I used grapeseed oil; peanut oil would also work well)
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How to make it

  1. Slowly heat 1 ½ inches of lard or vegetable oil in a sauté pan or deep fryer to 375 degrees F. While the lard or oil is warming, beat the egg yolks until lemon color and frothy.
  2. Whisk in the milk. Sift together 3 cups of the flour, the baking powder and the salt. Sift this into the milk and egg mixture and beat to form a batter. The batter should be similar in texture to a thick pancake batter. If the batter seems too thin, add some of the remaining flour until thick. I ended up adding about 4 cups of flour total.Beat the egg whites until they form stiff peaks. Gently fold into the batter.You will need a funnel with a 1/2 inch opening on the spout to control the flow of your batter.Take about ½ cup of batter and pour it into your funnel, stopping the funnel hole with your finger till you're ready to pour.
  3. Drizzle the batter into the preheated oil, starting at the center and rapidly moving in circles in an outward motion; this will create “coils” of cake. Work quickly, since the cakes take only a minute or two to cook. You can become as creative as you like and make all sorts of exotic shapes once you learn to master the funnel. Flip the cake delicately using tongs or a slotted spoon/spatula. Continue to fry till golden brown.Once the cakes turn crispy and golden, lift them out with a slotted spoon and drain on a rack or paper towels. Continue filling the funnel and frying cakes in this manner until all the batter is used up. Cook the cakes one at a time, otherwise the batter will lower the temperature of the oil and turn the cakes soggy. Dust with confectioners’ sugar and serve.Kosher/Vegetarian note: use a vegetable-based oil with a high smoke point for frying, like grapeseed or peanut oil.