Classic Homemade Funnel Cakes

A simple fair-style treat for cozy nights and family fun.

When winter settles in and the fairgrounds are quiet, there’s no reason you can’t bring a little carnival magic into your own kitchen. Funnel cakes are one of those nostalgic treats that instantly transport you back to warm summer nights, bright lights, and powdered sugar-dusted fingers.

This homemade funnel cake recipe is simple to make with pantry staples and comes together quickly. Light, crispy on the outside, and tender on the inside.  These funnel cakes are perfect for a cozy weekend treat, a fun family dessert, or anytime you’re craving a taste of the carnival—no ticket required.

Ingredients:

3 large eggs
1/4 c. sugar
2 c. milk
1 tsp. vanilla
3 2/3 c. flour
2 tsp. baking powder 
1/2 to 1 tsp. cinnamon
1/2 teaspoon salt
1/4 tsp. nutmeg
Vegetable oil for frying

Instructions:

Line a baking sheet with paper towels and set aside.

In a medium bowl, whisk together the eggs and sugar until well blended. Slowly pour in the milk and vanilla, whisking until smooth and fully combined.

Add the flour, baking powder, cinnamon, salt, and nutmeg. Whisk until the batter is smooth and creamy, with no large lumps. The batter should be pourable but not thin — similar to pancake batter.

In a large cast iron pot, Dutch oven, or heavy saucepan, pour in about 2 inches of vegetable oil. Heat the oil to 375°F.
(If using a deep fryer, follow the manufacturer’s instructions.)

Pour about 1/4 to 1/2 cup of batter into a funnel, squeeze bottle, or measuring cup. If using a funnel, keep your finger over the opening until ready to pour.

Hold the funnel several inches above the hot oil. Release the batter in a slow, circular or spiral motion, allowing it to fall into the oil. Fry for about 2 minutes per side, or until golden brown.

Carefully remove the funnel cake with tongs or a slotted spoon and place it on the prepared baking sheet to drain.

Repeat with remaining batter.

Serve warm, topped with powdered sugar or cinnamon sugar.

Notes:

If the batter feels too thick, you can add 1–2 tablespoons of milk to loosen it slightly.

Fry one funnel cake at a time to avoid overcrowding and temperature drops.

Serving Suggestions: 

These funnel cakes are wonderful on their own, but even better dressed up:

Classic Fair Style: Powdered sugar or cinnamon sugar

Fruit & Cream: Warm funnel cake topped with sliced strawberries or peaches
Add whipped cream or vanilla ice cream

Chocolate Lovers: Drizzle with chocolate syrup or Nutella
Sprinkle with mini chocolate chips

Extra Special:  Ice cream + chocolate drizzle + powdered sugar. Finish with chopped nuts or caramel sauce

Family Night Idea:  Set out toppings and let everyone build their own funnel cake

Cheddar Cheese Popcorn

One of our favorite foods to snack on is popcorn.  Salty, cheesy, crunchy popcorn.  It is so easy to make your own, at home, without having to buy a tin of stale, processed, old popcorn at the store.  This treat isn't just for movie nights. You can serve it anytime that you are wanting a snack that is quick, cheesy and crunchy.

Ingredients

6 c. popped popcorn (This is about 1/4 c. of popcorn kernels)
3 Tbs. melted butter
salt
1/4 c. cheddar cheese powder
1 Tbs. Parmesan cheese

Instructions

In a large bowl, or a large container with a lid for easier mixing, add the popcorn.  

Drizzle melted butter over the top of the popcorn. Season with salt to taste. Toss the popcorn to coat it evenly with the melted butter and salt.  Or, if using a container with a lid, secure the lid on tight, and then shake the container to coat the popcorn.  You can also use a paper bag as well.

Sprinkle the Cheddar cheese powder and Parmesan cheese over the popcorn and toss to coat.  Or put the lid on the container and shake the popcorn until evenly coated.  

Taste the popcorn.  You may want to add more cheeses and/or salt to the popcorn.  

Serve and enjoy.