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Funnel Cakes

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 2-3 minutes

Servings: 4 to 6


  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups all purpose flour
  • 1 teaspoon vanilla
  • 2 eggs, beaten
  • 1 cup milk, plus more if needed
  • ½ stick (4 tablespoons) butter, melted
  • powdered sugar, for topping
  • peanut oil, for frying


Combine milk, eggs, and vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Butter should be the consistency of pancake batter.

Heat ½” to 1″ of peanut oil in a skillet.

Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar.

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