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Delicious Churro Funnel Cake topped with whipped cream and caramel sauce

Churro Funnel Cake

A homemade take on the fair-style dessert that combines a warm, crunchy exterior with a soft inside, coated in cinnamon sugar.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the batter
  • 1 cup All purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tbsp Sugar
  • 1/2 cup Milk Any kind is fine
  • 1 large Egg
  • 1 tsp Vanilla extract
  • Oil as needed Oil for frying (vegetable or canola works great) About 2 inches depth in the pan
For the coating
  • 1 tbsp Cinnamon
  • 1/2 cup Sugar
  • Powdered sugar optional Powdered sugar (optional for serving)
  • Chocolate sauce or caramel optional Chocolate sauce or caramel (optional but fun)

Method
 

Mixing the batter
  1. In a medium bowl, whisk together flour, baking powder, salt, and a spoonful of sugar.
  2. In another bowl, whisk the milk, egg, and vanilla.
  3. Pour the wet ingredients into the dry ingredients and stir until smooth, being careful not to overmix.
  4. Adjust the batter consistency with more milk or flour if needed: it should be thick but pourable.
Frying the funnel cakes
  1. Heat about 2 inches of oil in a deep pan until it reaches 350°F.
  2. Pour the batter into a squeeze bottle or piping bag.
  3. Carefully swirl the batter into the hot oil in loose circles and crisscross lines.
  4. Fry for about 1 to 2 minutes per side until golden, then lift out and let drain on paper towels.
Cinnamon sugar finish
  1. Mix cinnamon and sugar in a shallow bowl.
  2. Toss the hot funnel cakes in the cinnamon sugar until fully coated.
  3. Serve immediately while still warm for the best crunch.

Notes

For best results, serve the churro funnel cakes immediately after frying. Store any leftovers in an airtight container, and for reheating, use an oven or air fryer to maintain crispiness.