Name: Funnel Cake Fries
Prep time: 8 min
Cook time: 10 min
Total time: 21 min
Cuisine: American
Ingredients: 1 egg; Milk (whole or plant-based: almond, oat, or soy); 1 tsp vanilla extract (or almond/maple extract for variation); All-purpose flour (or 1:1 gluten-free flour blend); Baking powder; Granulated sugar (or light brown sugar); Salt; Vegetable or canola oil for frying (or peanut/sunflower oil); Powdered sugar (or cinnamon sugar for dusting)

Jump to Recipe·Leave a Review

These Funnel Cake Fries bring all the nostalgic fairground flavors right into my kitchen—without the mess or the crowd. I love how easy they are to make at home, using simple ingredients and just a few minutes of frying. They’re light, crispy, perfectly golden, and practically beg to be dipped into something sweet like chocolate or caramel sauce.

Why You’ll Love This Recipe

I love how these funnel cake fries turn a classic treat into a fun, finger-friendly dessert. They’re mess-free, perfectly portioned, and taste just like what I’d get at a carnival. The batter comes together quickly with pantry staples, and the frying is fast and simple. Plus, everyone gets excited when they see these come out, especially when I serve them with a few dipping sauces. Funnel Cake Fries

Ingredients

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

1 egg
Milk (whole or any plant-based milk like almond, oat, or soy)
Vanilla extract (or try maple or almond extract for a twist)
All-purpose flour (or use a 1:1 gluten-free flour blend)
Baking powder
Granulated sugar (or substitute light brown sugar)
Salt
Vegetable oil or canola oil for frying (peanut or sunflower oil are also good)
Powdered sugar for dusting (or cinnamon sugar for variation)

Directions

Mix the Wet Ingredients:
I whisk the egg, milk, and vanilla extract together in a mixing bowl until smooth.
Combine the Dry Ingredients:
In a separate bowl, I stir together the flour, baking powder, sugar, and salt.
Make the Batter:
I gradually mix the dry ingredients into the wet, stirring until the batter is smooth and pourable—not too thick or too runny. If it’s too thick, I add a splash of milk; if it’s too thin, a bit more flour.
Prep for Frying:
I transfer the batter into a piping bag with a small round tip, or a squeeze bottle, which makes it easy to shape into fries when frying.
Heat the Oil:
In a deep pan or Dutch oven, I heat about 3 inches of oil to 340°F–350°F. I use a thermometer to keep the oil at the right temperature for even frying.
Fry the Fries:
I pipe 3–4 strips of batter (about 5–6 inches each) into the hot oil. They fry for 2–3 minutes on each side until golden and crispy, then I remove them and let them drain on paper towels.
Dust and Serve:
While they’re still warm, I dust the fries with powdered sugar—or cinnamon sugar when I want a twist. Then I serve them with dipping sauces like chocolate, caramel, marshmallow fluff, or fruit preserves.

Servings and timing

This recipe makes about 20 funnel cake fries.
Prep time: 8 minutes
Cook time: 10 minutes
Total time: 21 minutes

Variations

I sometimes change things up by adding a little cinnamon to the batter for warmth. For a fun twist, I’ve also stirred in lemon zest or dipped the finished fries in melted chocolate. When I’m feeling festive, I serve them with a trio of dips—chocolate ganache, berry sauce, and vanilla glaze.

Storage/Reheating

I recommend eating these fresh for the best texture, but if I have leftovers, I store them in an airtight container at room temperature for up to 2 days. To reheat, I pop them in the oven or air fryer for a few minutes to get them crispy again. I avoid the microwave—it makes them too soft.

FAQs

Can I make the batter ahead of time?

Yes, I prepare the batter a few hours in advance and keep it covered in the fridge. I just give it a stir before frying.

Can I bake these instead of frying?

I wouldn’t recommend baking—frying gives them the classic crispy texture. Baking doesn’t quite replicate that fair-style crunch.

What’s the best oil for frying?

I usually use vegetable or canola oil because they have a high smoke point and neutral flavor. Peanut or sunflower oil also work well.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend and they turned out great. Just make sure the texture of the batter stays pourable.

What dips go best with funnel cake fries?

I love serving them with chocolate sauce, caramel, marshmallow fluff, strawberry sauce, maple syrup, or whipped cream. Mixing and matching makes it even more fun.

Conclusion

Funnel Cake Fries are one of those treats that instantly take me back to summer fairs and county carnivals—but now I can enjoy them from the comfort of home. They’re fast, fun, and completely irresistible. Whether I’m entertaining friends or just indulging my sweet tooth, this recipe always delivers that nostalgic flavor with a lot less fuss.