Home Desserts Funnel Cake Fries

Funnel Cake Fries

I just made the most amazing homemade funnel cake fries, and I’m still dreaming about their crispy, fluffy perfection! I get them every time I’m at the fair, and they’re so easy to make at home.

Each bite is crunchy outside and pillowy soft on the inside.

For the full carnival experience, I couldn’t resist dipping them in gooey chocolate sauce and marshmallow fluff, too.

I’m telling you, this is the best way to indulge!

Crispy and golden homemade funnel cake fries with powdered sugar
Enter your email below & we'll send it straight to your inbox.

Why You’ll Love These Funnel Cake Fries

Fair Food Favorite: Recreate the nostalgic taste of classic funnel cakes from state fairs and carnivals. Only these come in an easy-to-eat fry form.

Quick & Easy: These require just a few simple ingredients and under 30 minutes of prep/cook time.

Versatile: Get creative with your toppings and dipping sauces! From classic powdered sugar to decadent chocolate, the possibilities are endless.

Comforting funnel cake fries served with ketchup, a delightful twist on the classic treat that's sure to satisfy your sweet tooth


  • All-Purpose Flour: The foundation of the batter. It provides structure and texture.
  • Baking Powder: The leavening agent that makes the funnel cakes light and airy.
  • Salt: It enhances the overall flavor of the sweet treat.
  • Sugar: It adds the perfect amount of sweetness to the crispy fries.
  • Large Eggs: They bind the batter together for the ideal consistency.
  • Milk: It thins out the batter and adds richness. I prefer whole milk. 
  • Vanilla Extract: It infuses the fries with a subtle, irresistible aroma.
  • Vegetable or Canola Oil: For frying. It helps the fries achieve their signature golden-brown crunch.
  • Powdered Sugar: For dusting. The snowy finish makes these fries a feast for the eyes.
A large glass of bowl with egg on a white marble table
Yellow batter in a white bowl, overhead view

How to Make Funnel Cake Fries

Making these sweet fries is really as simple as mixing, piping, and frying! Here’s what you’ll do: 

1. Mix the dry ingredients. Whisk together the flour, baking powder, salt, and sugar in a large bowl. 

2. Mix the wet ingredients. Beat the eggs, milk, and vanilla in a separate bowl. Beat until frothy. 

3. Combine. Slowly add the wet ingredients to the bowl with the dry ingredients. Whisk continually until the batter is smooth. 

4. Heat the oil. Use a candy thermometer to monitor the oil. Heat it in a deep pot until it reaches 350 degrees Fahrenheit. While the oil is heating, transfer the batter to a piping bag. 

5. Fry. Carefully pipe 2- to 3-inch lines of batter into the hot oil. Fry five to six fries at a time for 30 to 60 seconds per side. When ready, they should be golden. 

6. Drain. Drain the completed fries on a wire rack. (Continue frying and draining until you’ve used all the batter.) 

7. Dust with powdered sugar. Generously dust the fried and drained fries with powdered sugar. 

8. Serve and enjoy! Serve the fries immediately with whatever dipping sauces you enjoy most. 

Crispy funnel cake fries, golden-brown and dusted with powdered sugar for a sweet treat

Tips for the Best Funnel Cake Fries

Want to ensure your funnel cake fries are as delicious as possible? Follow these tips: 

  • The runnier, the better. Keep mixing until the batter is very smooth and a bit runnier than pancake batter. Remember, you’ll pipe the fries, so a thin batter is okay. 
  • Keep things nice and steady. If the oil gets too hot, the fries can easily burn. Keep a candy thermometer nearby to carefully monitor the temperature. 
  • No piping bag? That’s okay! You can also use a squeeze bottle or a Ziploc bag with the corner snipped off. 
  • Don’t overfill the pot! Only cook about 5 to 6 fries at a time. If you put too many in at once, the oil temperature will drop too low, and the fries won’t be crispy. 
  • Ditch the grease If you have a wire rack, that’s the best way to let the fries drain. If you don’t, use a paper towel-lined plate instead. You want as much grease to drain from the finished fries as possible to prevent sogginess. 
  • Dip to your heart’s content. These fries taste best with sweet dips. Try marshmallow fluff, chocolate or strawberry sauce, caramel dip, cream cheese frosting, etc. Fruit dips also work well. 
Homemade funnel cake fries, fried to perfection and served with a sprinkle of powdered sugar

How to Store

These fries taste best when fresh and hot. They lose much of their crispness when they cool down. 

Still, you can keep them for a few days. (If you have leftovers at all, that is!) 

To Store: Allow the fries to cool completely before storing. Then, place them in an air-tight container in the fridge for up to 3 days. 

To Freeze: Place the cooled fries in a single layer on a baking sheet. Flash-freeze them until they’re solid. Then, freeze them in an air-tight freezer bag or container for up to 3 months. 

To Reheat: Reheat chilled fries in the oven (3-5 minutes/350 degrees) or air fryer (3-5 minutes/400 degrees). You can also microwave them in 20- to 30-second intervals until hot. Reheat frozen fries in the oven for 5 to 10 minutes at 350 degrees Fahrenheit.

Funnel Cake Fries

Course: DessertCuisine: American


Prep time


Cooking time




Enter your email below & we'll send it straight to your inbox.

These tasty funnel cake fries are just like what you get at the fair! They’re crispy, sweet, and so irresistible.


  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/4 cup sugar

  • 2 large eggs

  • 1 cup milk

  • 1 teaspoon vanilla extract

  • 3-4 cups vegetable or canola oil, for frying

  • powdered sugar, for dusting

  • optional dipping sauces


  • In a large bowl, whisk together the flour, baking powder, salt, and sugar until combined.
  • In a separate bowl, beat the eggs, milk, and vanilla extract until frothy.
  • Gradually add the wet ingredients to the dry ingredients. Whisk continuously until you have a smooth batter with no lumps. The consistency should be like a slightly runny pancake batter.
  • Heat the oil in a deep pot or Dutch oven to 350 degrees Fahrenheit. Use a candy thermometer to check the temperature.
  • Transfer the batter to a piping bag and carefully pipe the batter into the hot oil in 2-3 inch straight lines. Use scissors to cut them off, or do it by hand. Only fry 5 to 6 at a time.
  • Fry for 30-60 seconds on each side until golden brown. Use a slotted spoon or spider strainer to flip and remove the funnel cake fries.
  • Drain the fries on a wire rack or paper towel-lined plate for 1-2 minutes. Dust generously with powdered sugar.
  • Serve the funnel cake fries immediately with your favorite dipping sauces. Enjoy!


  • Be sure to maintain the proper oil temperature and don’t overcrowd the pot. 
  • Serve the fries fresh and hot for the best taste and texture. 

Did you like the recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this post.


Share on social media:

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

Leave a Comment