RECIPE | Funnel Cake

October 6, 2017


It’s that time again. The fair has arrived. While the temperature is still a little too warm and the leaves haven’t quite turned yet, I have always considered the fair’s arrival as the dawn of fall. On second thought though, after visiting the fair today, I have decided the temps are a little too high to grin and bear it in the name of seasonal accordance.


However, if you do go to the fair like most of us, I’m sure you have one particular thing you must enjoy about it. The Ferris wheel, the chicken on a stick, the giant slide, the funnel cakes… I am a little bias (and may or may not have eaten this for lunch) but, funnel cakes have always been my favorite part of the fair. So here’s a quick little recipe to bring the fair to your home.



2 eggs

1 cup 2% milk

1 cup water

1/2 teaspoon vanilla extract

3 cups all-purpose flour

1/4 cup sugar

3 teaspoons baking powder

1/4 teaspoon salt

Oil for deep-fat frying

Confectioners' sugar


In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to 375°.

Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed.

Fry 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar; serve warm. Yield: 8 cakes.


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Jackson, MS 39201


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Jackson, MS 39215

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