Funnel Cakes

30 min
4 Servings
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Bring a classic carnival food to your home kitchen with this recipe for crispy, fried-to-perfection, whipped cream, powdered sugar and strawberry-covered funnel cake.


  • 2 large Giant Eagle eggs
  • 1 cup Giant Eagle whole milk
  • 1 cup water
  • 1 tsp. McCormick® vanilla extract
  • 3 cups Giant Eagle all-purpose flour
  • ¼ cup Giant Eagle granulated sugar
  • 1 Tbsp. Rumford baking powder
  • 1 tsp. salt
  • 4 cups Giant Eagle vegetable oil
  • 2 Tbsp. Giant Eagle powdered confectionary sugar
  • 10 oz. strawberries, sliced


  Prep Time: 15 min. • Cook Time: 15 min.

In a large bowl, beat eggs. Add the milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast-iron pan or electric skillet, preheat fryer oil to 375°F.

Cover the bottom of a funnel spout with your finger; ladle ½ cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed.

Fry until golden brown, about 2 minutes on each side. Drain on paper towels and repeat as necessary. Dust with powdered confectionary sugar and sliced strawberries; serve warm.

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