The first time I made these Funnel Cake Bites in my kitchen, it instantly felt like I had brought the entire county fair right into my home. The warm smell of sweet batter frying in oil filled the air, and I swear it transported me straight back to childhood nights spent walking around fairs with powdered sugar all over my hands. When I scooped the first golden bite out of the oil and dusted it with sugar, I felt this little rush of joy—you know, that moment when a simple homemade treat makes life feel a little more magical.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you everything you adore about classic funnel cakes—crispy edges, fluffy centers, and that irresistible powdered sugar topping—but in a bite-sized version that’s easier to make, easier to serve, and even easier to devour.
Ingredients
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ½ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Vegetable oil for frying
- Powdered sugar for dusting
One thing I love about this recipe is how forgiving it is. If you prefer, you can swap half the milk for buttermilk to make the bites even fluffier. Baking powder is essential here—it gives the batter that light rise and prevents the bites from turning dense. If you want slightly sweeter bites, you can increase the sugar to three tablespoons without changing anything else in the recipe. And while vegetable oil is the traditional frying choice, canola or peanut oil work just as well.
Equipment Needed
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Deep pot, Dutch oven, or deep fryer
- Slotted spoon or frying spider
- Paper towels
- Small squeeze bottle or piping bag (optional but helpful)
I like using a heavy Dutch oven for frying because it maintains heat well, which helps the funnel cake bites cook evenly. A slotted spoon works perfectly for retrieving the bites without grabbing extra oil, but if you have a frying spider, even better—it gives you much more control. The squeeze bottle or piping bag is optional, but it makes forming the little bites a lot easier and cleaner. And of course, paper towels are essential to drain excess oil and keep everything light instead of greasy.
Step-by-Step Instructions
When I start making Funnel Cake Bites, I always whisk the egg, milk, sugar, salt, and vanilla together first. This creates a smooth base and ensures the sugar dissolves properly. I love the way the vanilla aroma rises as I whisk—it’s such a cozy, familiar scent that always reminds me of baking days growing up. Then I add the flour and baking powder and whisk just until everything is combined. You don’t want to overmix the batter; a few small lumps are totally fine.(See the next page below to continue…)