How to Make a Funnel Cake

5 from 1 vote

How to make a funnel cake at home like at a carnival is here! Easy batter made with buttermilk and maple syrup with a no egg option.

Prep Time10

Cook Time4

Course: Breakfast, Dessert

Cuisine: American

Keyword: funnel cake

Servings:

Author: Justine

1 c all purpose flour
1/2 c cornstarch
1 tbsp baking powder
1/4 tsp salt
2 egg whites no egg option use: 3 tsp Bob's Red Mill egg replacer + 4 tbsp water. 1/2 tsp of aquafaba + 4 tbsp water to replace 2 eggs
1.5 c buttermilk
1/2 c maple syrup
oil vegetable for frying
powdered sugar for top

Homemade Funnel Cake Batter - In a bowl whisk together the dry ingredients of flour, cornstarch, baking powder, and salt. In a separate bowl whip the egg whites and vanilla extract until soft peaks form. To the bowl of dry ingredients add the buttermilk and maple syrup. Whisk together until smooth. Then fold in the whipped egg white mixture into the maple funnel cake batter.
Start heating up the vegetable oil in a frying pan on medium heat. Transfer the maple bacon batter into a piping bag, freezer bag, pitcher or squeeze bottle.
Once the oil has heated up to 360-375 degrees F, cut the tip of the bag or take the top off the squeeze bottle and create zig-zag-or swirl like patterns in the oil in the shape of a circle. Cook on one side until golden brown, about 2 minutes, then flip and cook for another two minutes until done.
You want the funnel cake to be crispy, not soggy. Remove from the oil and place on a few paper towels to absorb oil on outside before a plate. Sift on lots of powdered sugar and/or pie filling on top.