This Funnel Cake Fries Recipe with a quick and sweet strawberry glaze is out-of-this-world amazing and tastes just like your favorite fair food! For more fun recipes, visit Meals Made Simple.
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Crispy on the outside and pillowy soft on the inside, these funnel cake fries are a match made in heaven. In our household, when we get the craving for fair foods, we go ALL out. I love this funnel cake fries recipe because the toppings are irresistibly sweet and versatile.
Flavors of vanilla, cinnamon, and powdered sugar come together to create a satisfying recipe that will have you feeling so nostalgic. This recipe is perfect for birthday parties, game days, carnival-themed parties, movie nights, and so much more because it is so easy to make and certainly a crowd pleaser!
- Milk, any type of will work
- Vanilla, pure vanilla extract
- Cinnamon, ground
- Flour, all-purpose
- Baking powder
Optional Toppings: powdered sugar, fruit, chocolate glaze, or cinnamon sugar.
Is Funnel Cake Made from Pancake Batter?
For the most part, yes, funnel cake is made from the ingredients that are found in pancake batter! How else would these funnel cake fries become so fluffy and tender?
How to Make Funnel Cake Fries
First, with a hand or stand mixer, whisk the egg, milk, water, sugar, and vanilla until frothy.
Whisk together the cinnamon, salt, flour, and baking powder.
Slowly, add the dry ingredients to the wet ingredients to create the batter.
Next, add the batter to piping bags.
Heat oil over some heat (about 390 degrees Fahrenheit).
Test the oil by sprinkling a little bit of flour. When it sizzles, the oil is hot enough.
Carefully, pipe “fry sized” two to three-inch lines of batter into the hot oil.
Remove the fries and allow them to drain on a paper towel.
Finally, dust with powdered sugar or other toppings.
Serve immediately and enjoy!
- This recipe can be used to make funnel cakes. For a crispy funnel cake, reduce the flour by half.
- If the batter is too thick for you to handle, then add one more tablespoon of water. The batter should not be too thick or runny.
- If the batter is taking longer than one to two minutes to fry, then the oil is not hot enough. You may need to reduce the amount of batter you add to the oil each time.
- We want these funnel cake fries to cook pretty quickly so you are not left with an oily taste in your mouth.
- The batter is not very sweet. If you want this recipe to be sweet, then you need to add extra toppings such as powdered sugar, fruit, chocolate, fruit glaze, cinnamon and sugar, etc.
- If you have a deep fryer on hand, you can use that.
- Store this funnel cake fries recipe in an airtight container at room temperature for up to two days. When ready to enjoy again, just heat the funnel cake fries in the oven at 350°F until crispy and warm.
The funnel cake batter is much lighter and fluffier where pizza or dough bread is a lot denser.
You bet! You can find funnel cake fries at most Checkers locations!
Yes, if you would like to make this funnel cake fries recipe batter in advance, then store it in the refrigerator for one to two days before using it.
If your funnel cake is falling apart, then that means the oil is not hot enough. Make sure the oil is hot enough by testing the flour bits first.
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Funnel Cake Fries Recipe
- Dutch Oven
- Tongs or slotted spoon
- Papers towels
- 2 eggs
- ½ cup milk
- 1 tablespoon water
- ¼ cup white sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3-4 cups vegetable oil or canola
- powdered sugar for topping
- chocolate sauce
- cinnamon sugar
Quick Strawberry Glaze
- 1 spoonful Strawberry jelly or preserves
- 1 tablespoon milk
- 2 tablespoons powdered sugar
- With a hand or stand mixer, whip the egg, milk, water, sugar, and vanilla until frothy.
- Whisk together the cinnamon, salt, flour, and baking powder.
- Slowly add the dry ingredients into the wet ingredients to create a thick batter.
- Add the batter to the piping bags.
- Next, heat oil over heat (390°F).
- Test the oil by sprinkling a little bit of flour into the oil. When it sizzles the oil is hot enough.
- Carefully, pipe "fry-sized" two to three-inch lines of batter into the hot oil. You may have to use your fingers to break the batter off.
- Fry on both sides until golden brown, 45-60 seconds.
- Remove and let drain on paper towels for one to two minutes.
- Dust with powdered sugar or other toppings.
- Serve immediately and enjoy.