Making this fairground favourite at home is easier than you think - and you don’t have to use a funnel if you don’t have one! Our simple recipe is delicious just the way it is, but it’s even better when you get creative with toppings.
15 to 20 minutes for oil to get to temperature
Redpath® Golden Yellow Sugar
Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.
Redpath® Icing Sugar
Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.
- Canola oil, for frying Canola oil, for frying
- 2½ cups (313 g) all-purpose flour 2½ cups (313 g) all-purpose flour
- 1½ tsp (8 g) baking powder 1½ tsp (8 g) baking powder
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- ½ tsp (2 g) ground cinnamon ½ tsp (2 g) ground cinnamon
- ¼ tsp (2 g) baking soda ¼ tsp (2 g) baking soda
- 2 eggs 2 eggs
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- 1 cup (250 ml) milk 1 cup (250 ml) milk
- ¾ cup (188 ml) water ¾ cup (188 ml) water
- 1 tsp (5 ml) pure vanilla extract 1 tsp (5 ml) pure vanilla extract
- ¼ tsp (23 ml) pure almond extract ¼ tsp (23 ml) pure almond extract
- Redpath® Icing Sugar Redpath® Icing Sugar
Fill a heavy-bottomed high sided saucepan, cast iron skillet, or dutch oven with 1½ to 3 inches of canola oil. Place over medium heat and slowly bring the temperature to 365°F (185°C).
In a large bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and baking soda until well blended.
In a separate bowl, whisk the eggs. Add the Redpath® Golden Yellow Sugar and whisk until well combined. Whisk in the milk, water, pure vanilla extract, and almond extract.
Pour the wet ingredients into the dry ingredients. Gently whisk just until the batter is smooth.
Using a funnel with a ½-inch opening or a piping bag fitted with a round tip (½-inch hole) fill with about ⅓ cup (83 ml) of the batter.
Line a baking sheet with paper towels. Set aside.
With the tip of the funnel or piping bag held about 2 inches from the hot oil, stream a steady flow of batter into the hot oil. Using a circular motion, create the funnel cake from the outside and work inwards. Criss-cross the batter to connect all the “strands” together. Fry until golden brown in colour; about 2 minutes.
Use a pair of tongs or a spider strainer to carefully flip the funnel cake over. When golden brown on the other side, carefully remove the funnel cake from the oil and place onto the paper towel-lined baking sheet to drain off any excess oil. Make sure the oil comes back to 365°F (185°C) before streaming in the batter for the next funnel cake.
Repeat process until batter is finished.
Serve warm, dusted with Redpath® Icing Sugar, or desired toppings.
*Experiment with different flavours. Omit almond extract if desired. Replace the ground cinnamon with ground cardamom or nutmeg.
*Add lemon or orange zest to the batter for a citrus taste.
*For a stronger caramel-like flavour, use Redpath® Dark Brown Sugar in place of the Redpath® Golden Yellow Sugar. For a more traditional recipe and flavour, use Redpath® Granulated Sugar.
*A squeeze bottle, or a resealable bag (cut corner after it’s been filled) can also be used instead of a funnel.
*Optional or additional topping suggestions: dust with a mixture of cinnamon-sugar, a squeeze of lemon, top with sliced fresh peaches, sprinkle with fresh summer berries (strawberries, raspberries, blackberries, cherries), shredded coconut, drizzle with chocolate or caramel sauce, toasted nuts, maple syrup, a scoop of vanilla ice cream, and/or a dollop of lightly sweetened whipped cream.