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Funnel Cake Fries Recipe

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  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 20 funnel cake fries
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Description

Funnel Cake Fries are a fun and delicious twist on the classic carnival treat. These crispy, golden strips of sweet batter are fried to perfection and dusted generously with powdered sugar, making them an irresistible snack or dessert that’s easy to prepare at home.


Ingredients

Units Scale

Wet Ingredients

  • 1 large egg
  • 1/2 cup milk, plus 1-2 tablespoons if needed
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt

For Frying and Topping

  • Vegetable or canola oil (for frying, about 3 inches deep)
  • Powdered sugar for dusting

Instructions

  1. Prepare the batter: In a medium bowl, whisk together the egg, ½ cup milk, and vanilla extract until the mixture is smooth and well combined.
  2. Combine dry ingredients: In a separate bowl, mix together the all-purpose flour, baking powder, granulated sugar, and salt. Gradually add these dry ingredients to the wet mixture, stirring continuously until the batter becomes smooth and pourable. If the batter is too thick, add 1–2 tablespoons of additional milk, one tablespoon at a time, until the desired consistency is achieved.
  3. Prepare for frying: Transfer the batter into a piping bag fitted with a small round tip or into a squeeze bottle. Heat about 3 inches of vegetable or canola oil in a deep pan or Dutch oven over medium-high heat, bringing the temperature to 340°F–350°F (170°C–175°C). Use a thermometer to monitor the oil temperature and adjust the heat as needed to maintain it.
  4. Fry the funnel cake fries: Pipe or squeeze 3–4 strips of batter approximately 5–6 inches in length directly into the hot oil. Fry the fries for 2–3 minutes on one side until golden brown, then carefully flip them using a slotted spoon or tongs and fry for another 2–3 minutes on the other side until crispy and evenly browned.
  5. Drain excess oil: Remove the cooked fries from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining batter, ensuring the oil temperature remains consistent throughout.
  6. Finish and serve: Once all fries are cooked and drained, dust them generously with powdered sugar. Serve warm immediately for the best crispy texture and flavor.

Notes

  • Maintain the oil temperature carefully to avoid soggy or burnt fries.
  • Add milk gradually to adjust batter consistency—too thick batter will not pipe well, too thin will spread excessively in oil.
  • Use a deep fryer thermometer for more accurate frying temperature control.
  • Serve immediately after frying for best taste and texture, as fries tend to lose crispiness upon cooling.
  • For variation, try sprinkling cinnamon sugar instead of powdered sugar.

Nutrition

  • Serving Size: 1 fry (approximate)
  • Calories: 120
  • Sugar: 5g
  • Sodium: 90mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 0.5g
  • Protein: 2g
  • Cholesterol: 30mg