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Bring the flavor of the fair to your kitchen with this easy Funnel Cake Fries recipe! These crispy, golden treats have all the sweet nostalgia of the carnival classic, only less messy and made more fun in a dippable fry shape.
Why You’ll Love These Funnel Cake Fries
- Made with simple pantry staples – No fancy ingredients needed for this easy, homemade treat.
- Bite-sized and mess-free – No tearing or dripping; just grab, dip, and enjoy without sticky fingers.
- Perfect for dipping – Pair with chocolate sauce, caramel, marshmallow fluff, maple syrup, strawberry sauce, fruit preserves, or whipped cream.
- Crispy outside, fluffy inside – Funnel cake sticks taste just like the classic fair food, but in dippable fry form.
- Carnival vibes at home – A nostalgic, crowd-pleasing dessert perfect for parties, movie nights, or game day spreads.
Ingredients
- Egg – Helps bind the batter for the perfect texture.
- Milk – Use whole milk or swap with your favorite plant-based milk, such as almond, oat, or soy, for a dairy-free alternative.
- Vanilla extract – Adds warm flavor; try maple or almond extract for a twist.
- All-purpose flour – Works great with a 1:1 gluten-free flour blend, if needed.
- Baking powder – Gives the fries a light, fluffy texture.
- Granulated sugar – Substitute with light brown sugar for a deeper, caramel-like sweetness.
- Salt – Enhances flavor and balances the sweetness.
- Vegetable oil or canola oil for frying – Peanut or sunflower oil are good alternatives with high smoke points.
- Powdered sugar – For dusting the fries after frying. You can also try cinnamon sugar for a flavorful twist.
See the recipe card for full information on ingredients and quantities.
How to Make Funnel Cake Fries
- Mix the wet ingredients: In one mixing bowl, whisk together the egg, milk, and vanilla.
- Mix the dry ingredients: In another bowl, combine the flour, baking powder, sugar, and salt.
- Form the funnel cake batter: Mix the dry ingredients into the wet mixture until no lumps remain and the batter is pourable, not runny. Adjust with milk or flour as needed.
- Prep the batter: Transfer the batter to a piping bag fitted with a small round tip or a squeeze bottle for easy frying.
- Heat the oil: In a deep pan or Dutch oven, heat 3 inches of oil to 340°F–350°F (170°C–175°C). Use a thermometer to keep the temperature consistent.
- Fry the batter: Pipe 3–4 strips of batter (about 5–6 inches long) into the hot oil. Fry for 2–3 minutes per side, until golden and crisp.
- Drain and repeat: Use a slotted spoon or tongs to transfer fries to a paper towel-lined plate or wire rack. Continue frying the rest of the batter in batches.
- Dust and serve: Sprinkle with powdered sugar. Serve warm with your favorite dipping sauces like chocolate, caramel, or fruit preserves.
Recipe Tips
- Add a pinch of cinnamon or nutmeg to the batter for extra flavor.
- Keep the oil between 340°F–350°F. Too hot and the fries will burn; too cool and they’ll soak up oil.
- Avoid overcrowding the pot, which can drop the oil temperature and lead to soggy fries.
- For a shortcut, use funnel cake mix or pancake mix. Just follow the package instructions and aim for a batter that’s slightly runny but not watery.
- Use a squeeze bottle, piping bag, squirt bottle, or a ziploc bag with the tip snipped to pipe the batter easily into the hot oil.
Frequently Asked Questions
Can I prepare the batter ahead of time?
Yes! You can make the batter in advance and store it in an airtight container in the fridge overnight. Just be sure to bring it to room temperature before frying for the best results.
Why are my funnel fries soggy?
Soggy fries usually mean the oil temperature is too low. Make sure to keep the oil between 340°F and 350°F and avoid overcrowding the pan, which can cause the temperature to drop and lead to greasy, soggy fries.
Can I cook these in an air fryer?
No, you cannot air fry funnel cake fries! The batter is too thin for air frying, so it won’t give you the crispy, golden texture you want. However, you can reheat leftovers in the air fryer for a quick, extra-crispy refresh.
Storage
- Store: Keep in an airtight container at room temperature for up to 2 days.
- Reheat: Warm in a 350°F (175°C) oven for 5–7 minutes to restore crispiness. Avoid the microwave, as it can make the fries soggy.
- Freeze: Not recommended. These are best enjoyed fresh while warm and crispy; leftovers won’t have the same crunch.
Carnival-Style Fried Treats to Try Next
If you love fair food at home, check out these easy fried treats:
If you’ve tried this Funnel Cake Fries Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Funnel Cake Fries
Serves — 20
Funnel Cake Fries are a crispy, golden twist on the classic fair treat. Perfect for dipping, snacking, and sharing with family and friends.
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Ingredients
- 1 large egg
- ½ cup milk plus 1–2 tablespoons, if needed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- Vegetable or canola oil for frying
- Powdered sugar for dusting
Instructions
- In a medium bowl, whisk together the egg, milk, and vanilla extract until smooth.1 large egg, ½ cup milk, 1 teaspoon vanilla extract
- In a separate bowl, combine the flour, baking powder, sugar, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth and pourable. If the batter is too thick, add 1–2 tablespoons of milk, one at a time, until it reaches the right consistency.1 cup all-purpose flour, 1 teaspoon baking powder, 2 tablespoons granulated sugar, ¼ teaspoon salt
- Pour the batter into a piping bag fitted with a small round tip or a squeeze bottle for easy control.
- Heat 3 inches of vegetable or canola oil in a deep pan or Dutch oven over medium-high heat until it reaches 340°F–350°F (170°C–175°C). Use a thermometer to monitor the temperature and adjust the heat as needed.Vegetable or canola oil
- Pipe or squeeze 3–4 strips of batter, about 5–6 inches long, directly into the hot oil. Fry for 2–3 minutes on one side, then flip and fry for another 2–3 minutes, or until golden brown and crispy.
- Use a slotted spoon or tongs to transfer the fries to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, ensuring the oil stays at the correct temperature.
- Once all the fries are cooked, dust them generously with powdered sugar.Powdered sugar
- Serve immediately while warm and crispy.
Jenn’s Notes
Storage :
- Store: In an airtight container at room temp for up to 2 days
- Reheat: In a 350°F oven for 5–7 minutes until crisp (avoid microwave)
- Freeze: Not recommended—best texture when fres
- Add a pinch of cinnamon or nutmeg for flavor
- Keep oil at 340°F–350°F—too hot = burnt, too cool = soggy
- Batter should be pourable, not runny—adjust with milk or flour
- Don’t overcrowd the pot or the oil temp will drop
- Serve with chocolate sauce, caramel, strawberry syrup, or preserves
- Best eaten fresh for crispiness
Nutrition Info
Calories: 35kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 35mg | Potassium: 39mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 22IU | Calcium: 18mg | Iron: 0.3mg
what can you use in place of eggs? my husband is highly allergic.
I haven’t tested this without using egg to advise.