Funnel Cake Donut Recipe – A Fun & Easy Carnival-Style Dessert

Craving that nostalgic fairground flavor? These funnel cake donuts bring all the golden, crispy sweetness of carnival funnel cakes right to your kitchen—no long lines or tickets required. I love how simple and fast this recipe is, using pantry staples and skipping the yeast. Whether I’m frying up a quick weekend treat or making something fun with the kids, these mini donuts always hit the spot.

Why You’ll Love This Recipe

I make these whenever I want something indulgent but easy. Here’s why I think they’re a must-try:

• Quick & easy: No yeast or rise time—just mix, scoop, fry, and eat.
• Crispy and fluffy: The texture is everything—light, crispy edges with soft centers.
• Kid-friendly fun: My kids love helping dust them with powdered sugar and dunk them in sauce.
• Party-perfect: These are always a hit at parties, brunches, or dessert tables.
• Customizable: I can flavor them however I like—cinnamon sugar, blueberry, chocolate drizzle… you name it.

Ingredients

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

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk (or any milk)
1 large egg
1/2 teaspoon vanilla extract
vegetable oil for frying
powdered sugar, for dusting

Optional add-ins:
ground cinnamon
fresh blueberries or mashed banana
chocolate sauce or fruit preserves, for dipping

Directions

Step 1: Make the batter
In a medium bowl, I whisk together the flour, sugar, baking powder, and salt. In another bowl, I mix the milk, egg, and vanilla. Then I pour the wet ingredients into the dry and stir until just combined—no overmixing!

Step 2: Heat the oil
In a deep pot or fryer, I heat about 2 inches of vegetable oil to 350°F (175°C). A thermometer helps here, but I’ve also tested it by dropping in a small bit of batter—it should sizzle and rise immediately.

Step 3: Fry the donuts
Using a small scoop or spoon, I gently drop tablespoon-sized portions of batter into the hot oil. I fry in batches, turning occasionally, until golden brown—about 2–3 minutes total per batch. Then I transfer them to a paper towel-lined wire rack.

Step 4: Dust and serve
While still warm, I dust the fritters with powdered sugar. Sometimes I roll them in cinnamon sugar or serve them with chocolate sauce or fruit preserves for dipping.

Servings and timing

This recipe makes about 12–15 mini donuts and serves 4 to 5 people.

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Cinnamon sugar twist: I toss the warm donuts in a mix of cinnamon and sugar for an old-school flavor.
• Blueberry funnel cake bites: I fold a handful of fresh blueberries into the batter before frying.
• Chocolate lovers’ version: I drizzle the finished donuts with melted chocolate or dip them in a chocolate ganache.
• Fruit-filled: A little mashed banana adds moisture and flavor to the batter.
• Air fryer version: I drop spoonfuls of batter onto parchment in the air fryer basket and cook at 350°F for 6–8 minutes, flipping halfway. Texture is slightly different but still delicious.

Storage/Reheating

These are best enjoyed fresh, but I store leftovers in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a 300°F oven or air fryer for a few minutes to crisp them back up. I avoid the microwave since it makes them soft.

FAQs

Can I make these ahead of time?

These taste best right after frying, but I sometimes prep the batter in advance and fry them fresh when I’m ready to serve.

Can I use self-rising flour?

Yes, I skip the baking powder and reduce the salt if using self-rising flour.

What if I don’t have a thermometer?

I drop a small amount of batter into the oil—if it sizzles and floats quickly, the oil is ready.

Can I make these gluten-free?

Yes, I’ve made these with a 1:1 gluten-free flour blend with great results. The texture is slightly different but still crispy and fluffy.

Can I bake them instead of frying?

You can try baking them in mini muffin tins at 350°F for about 12–15 minutes, but they won’t have the same crispy edges as frying.

Conclusion

These funnel cake donuts are one of those recipes I keep in my back pocket for when I want something nostalgic, sweet, and fun to make. Whether I’m serving them hot with powdered sugar or dressing them up with glazes and dips, they always bring a little carnival magic to the kitchen. Quick to make and even quicker to disappear—these are a must-try treat.

Print