Get ready to bring the magic of the county fair right into your kitchen with these irresistible funnel cake bites! These perfectly portioned nuggets of joy deliver all the nostalgic flavors of traditional funnel cakes but in an adorable, poppable format that’s perfect for sharing.
Unlike their full-sized cousins, these miniature treats are less intimidating to make and create virtually no mess while eating. The bite-sized portions develop a wonderfully crispy exterior while maintaining that signature tender, airy center that funnel cake lovers crave.
Why You’ll Love This
- No special equipment needed – just a measuring cup or squeeze bottle for pouring
- Perfect for parties – can be made in advance and reheated
- Less messy to eat than traditional funnel cakes
- Ready in under 30 minutes from start to finish
- Customizable with various toppings and flavors
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup milk (whole, 2%, whatever you’ve got)
- 1 teaspoon vanilla extract
- Oil for frying (I use vegetable oil)
- Powdered sugar for dusting (the more, the better!)
Instructions
- Make the batter: In a big bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, milk, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t worry about a few lumps—it’s funnel cake, not a science experiment.
- Heat the oil: Pour about 2 inches of oil into a heavy-bottomed pot or deep skillet and heat it to around 350°F. If you don’t have a thermometer, just drop a little batter in the oil. If it sizzles and floats to the top quickly, you’re good to go. (source:ineskohl.info)
- Fry the bites: Grab a spoon (or better yet, a small cookie scoop if you have one) and drop small amounts of batter into the hot oil. Fry them in batches—don’t crowd the pan!—and cook for about 1-2 minutes per side until they’re golden and puffy. Flip them halfway through with a slotted spoon. I usually hover over the oil like a hawk because they cook fast.
- Drain and sugar: Once they’re perfectly golden, transfer the bites to a paper towel-lined plate to drain off the excess oil. While they’re still warm, dust them with a generous amount of powdered sugar. I mean it, be generous—like a snowstorm on each one.
- Enjoy: These are best fresh and warm, but if you have leftovers (which I seriously doubt), you can reheat them in the oven for a few minutes to crisp them back up. But honestly, they usually don’t last that long.
Tips & Variations
- Transfer batter to a squeeze bottle for more precise control
- Test oil temperature with a small drop of batter – it should sizzle immediately
- Add cinnamon to the powdered sugar for extra warmth
- Try drizzling with chocolate sauce or caramel
- Make the batter up to 2 hours ahead and keep refrigerated
Serving Suggestions
Serve these delightful bites immediately while hot, arranged on a serving platter with extra powdered sugar on the side. For an extra special touch, create a dipping station with warm chocolate sauce, raspberry coulis, or maple syrup.
Notes
- Best enjoyed fresh, but can be reheated in a 350°F oven for 3-5 minutes
- Oil should maintain 375°F between batches for optimal crispiness
- Store leftovers in an airtight container for up to 2 days
FAQs
- Can I make these without a squeeze bottle?
Yes, you can use a measuring cup with a spout or a zip-top bag with the corner snipped. - Why did my funnel cake bites turn out dense?
The oil might have been too cool. Maintain 375°F for light, airy results. - Can I make the batter ahead of time?
Yes, but use within 2 hours and give it a quick stir before frying. - Can I use an air fryer?
Traditional frying works best for authentic texture, but you can experiment with an air fryer at 375°F for 3-4 minutes.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup milk (whole, 2%, whatever you’ve got)
- 1 teaspoon vanilla extract
- Oil for frying (I use vegetable oil)
- Powdered sugar for dusting (the more, the better!)
Steps
- Make the batter: In a big bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, milk, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t worry about a few lumps—it’s funnel cake, not a science experiment.
- Heat the oil: Pour about 2 inches of oil into a heavy-bottomed pot or deep skillet and heat it to around 350°F. If you don’t have a thermometer, just drop a little batter in the oil. If it sizzles and floats to the top quickly, you’re good to go. (source:ineskohl.info)
- Fry the bites: Grab a spoon (or better yet, a small cookie scoop if you have one) and drop small amounts of batter into the hot oil. Fry them in batches—don’t crowd the pan!—and cook for about 1-2 minutes per side until they’re golden and puffy. Flip them halfway through with a slotted spoon. I usually hover over the oil like a hawk because they cook fast.
- Drain and sugar: Once they’re perfectly golden, transfer the bites to a paper towel-lined plate to drain off the excess oil. While they’re still warm, dust them with a generous amount of powdered sugar. I mean it, be generous—like a snowstorm on each one.
- Enjoy: These are best fresh and warm, but if you have leftovers (which I seriously doubt), you can reheat them in the oven for a few minutes to crisp them back up. But honestly, they usually don’t last that long.
Notes
- Best enjoyed fresh, but can be reheated in a 350°F oven for 3-5 minutes
- Oil should maintain 375°F between batches for optimal crispiness
- Store leftovers in an airtight container for up to 2 days
