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Funnel Cakes with powdered sugar glaze

Is it really a fair without a funnel cake? We think not. Fried, crispy dough slathered in a sugary glaze, this is the epitome of fair food. This recipe is so easy, you might start making it more often than you’d like to admit.


4–6 funnel cakes

Total Time

30 minutes

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If you choose to use a funnel for pouring the batter, make sure the funnel has at least a 1/2-inch opening and can hold 3/4 cup of batter.


For the glaze, whisk together powdered sugar, milk, and salt until smooth. Cover glaze with plastic wrap while frying cakes.

For the cakes, heat 2½–3 inches oil in a medium pot (at least 6 inches tall) to 375°. Line a baking sheet with parchment then a rack.

Whisk together flour, sugar, baking powder, salt, and nutmeg.

Beat together milk, eggs, and vanilla; whisk into flour mixture until combined. Stir butter into batter until incorporated.

Pour ¾ cup batter into a funnel, using your finger to close off the end. (You can also use a measuring cup or squeeze bottle for the batter.) Starting from the center of the hot oil, and in a swirling motion, slowly pour batter in concentric and overlapping circles to make a 5–6-inch round.

Fry cake on both sides until golden brown, 12 minutes per side; transfer to prepared rack. Repeat process with remaining batter.

Top cakes with glaze; serve warm.

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