Funnel Cake Fries! Just Like the Carnival Classic!

These Funnel Cake Fries are my homemade twist on a beloved carnival treat—crispy on the outside, soft on the inside, and coated in a sweet dusting of powdered sugar. I love how easy they are to make and how much fun they bring to any gathering, snack table, or dessert tray. They capture the nostalgic magic of the fair in fry form, and they disappear fast!

Why You’ll Love This Recipe

I love making funnel cake fries because they’re quicker and easier to fry than traditional funnel cakes, and they’re perfect for dipping and sharing. The batter comes together in minutes, and I don’t need any special equipment—just a zip-top bag or piping bag and a pot of hot oil. Whether I’m hosting friends, making a weekend treat, or just craving something sweet and crunchy, these fries hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Granulated sugar

• Milk

• Eggs

• Vanilla extract

• Oil (for frying—vegetable or canola oil work well)

• Powdered sugar (for dusting)

Directions

1. I heat the oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).

2. In a mixing bowl, I whisk together flour, baking powder, salt, and sugar.

3. In another bowl, I whisk the milk, eggs, and vanilla, then gradually combine it with the dry ingredients to form a smooth batter.

4. I transfer the batter into a piping bag or a zip-top bag with the corner snipped off.

5. I carefully pipe 3- to 5-inch strips of batter directly into the hot oil, frying just a few at a time to avoid overcrowding.

6. I fry each batch for about 1–2 minutes per side until golden brown, then remove with a slotted spoon and drain on paper towels.

7. While still warm, I dust them generously with powdered sugar and serve immediately.

Servings and timing

This recipe makes about 4–6 servings, depending on the size of the fries. It takes about 10 minutes to prepare the batter and another 15 minutes to fry everything, so I have it ready in under 30 minutes.

Variations

• I sometimes serve them with chocolate or caramel sauce for dipping.

• For a fruity twist, I add a drizzle of strawberry or raspberry sauce over the top.

• A sprinkle of cinnamon mixed into the powdered sugar gives them a churro-like flavor.

• I’ve made mini versions for a party platter—bite-sized and just as fun!

• For extra crunch, I fry them a little longer or use a batter with a splash of soda water.

Storage/Reheating

These are best enjoyed fresh, but I’ve stored leftovers in an airtight container at room temperature for up to a day. To reheat, I pop them in a 350°F (175°C) oven for 5–7 minutes to regain crispiness. I avoid microwaving since it makes them soft and soggy.

FAQs

Can I make the batter ahead of time?

Yes, I sometimes prepare the batter a few hours ahead and store it in the fridge. I let it come to room temperature before frying for best results.

Do I need a piping bag?

No, I use a zip-top bag with a corner snipped if I don’t have a piping bag. I just make sure the opening is wide enough for smooth piping.

What oil is best for frying?

I prefer using vegetable or canola oil because they have a neutral flavor and high smoke point, which is perfect for deep frying.

Can I make these in an air fryer?

While traditional frying gives the best texture, I’ve tried them in an air fryer by piping the batter onto parchment and baking at 375°F for about 8–10 minutes. They’re a bit softer but still tasty.

How do I keep them warm before serving?

I place cooked fries on a baking sheet in a 200°F (90°C) oven to keep them warm and crispy until ready to serve.

Conclusion

Funnel Cake Fries are my favorite way to bring the joy of the fair into my kitchen. Crispy, sweet, and fun to eat, they’re a quick dessert that never fails to put a smile on my face. Whether I’m serving them for a party, movie night, or just because, they’re always a hit—and gone in minutes.