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Delicious Churro Funnel Cake topped with cinnamon sugar and ice cream

Churro Funnel Cake

A delightful mashup of churros and funnel cake, this recipe delivers crispy edges, a soft center, and a delicious cinnamon sugar coating, perfect for a fun dessert night at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Funnel Cake Batter
  • 1.5 cups all purpose flour
  • 2 tablespoons sugar
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1.25 cups milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons melted butter
For the Cinnamon Sugar Topping
  • 0.5 cups sugar
  • 1.5 teaspoons cinnamon
For Frying
  • 2 inches oil (vegetable or canola) For deep frying
Optional Toppings
  • powdered sugar For dusting
  • caramel
  • chocolate sauce
  • whipped cream

Method
 

Preparing the Oil
  1. Pour about 1 1/2 to 2 inches of oil into a deep pot and heat it over medium to medium high heat, aiming for around 350°F.
Making the Batter
  1. In a bowl, whisk together flour, sugar, baking powder, and salt.
  2. In another bowl, whisk milk, eggs, vanilla, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and whisk until smooth, ensuring not to overmix.
Preparing the Cinnamon Sugar
  1. Mix cinnamon and sugar in a shallow bowl or on a plate.
Frying the Cakes
  1. Pour batter into a funnel, squeeze bottle, or zip top bag, and swirl it over the hot oil in loose circles.
  2. Fry for about 1 1/2 to 2 minutes per side until golden brown, flipping carefully.
  3. Drain on paper towels for a minute before coating both sides in the cinnamon sugar.

Notes

For crispy edges and a well-cooked center, maintain oil temperature and avoid thick swirls of batter. Enjoy with various toppings.