Skillet Funnel Cake

A plated funnel cake dusted with confectioner's sugar then topped with strawberries and cream.

Take fair food on your next camping trip with this Skillet Funnel Cake recipe that is a family favorite dessert. This is a fun hands-on treat, to both prepare and eat. You’ll be transported to your childhood with this sweet, fried cake.

After being deep-fried in a skillet, the funnel cake is dusted with confectioner’s sugar and then topped with strawberries and cream. Feel free to adjust to your favorite fair choice like cinnamon sugar. Or top with vanilla ice cream for an extra decadent dessert.

Everything is a win about this dessert. There are no long lines to wait in at the fair, you can add your own fresh healthy toppings, and it is loved by the whole family. Oh, and you can serve it in a napkin, so there are no dishes to deal with!

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A stream of funnel cake batter being poured into hot oil in a skillet.
Quickly pour a steam of the funnel cake batter into the oil in the skillet to create a random lace pattern.
A golden brown funnel cake being removed from the oil in the skillet.
Cook the funnel cake until it is golden brown on both sides.
A plated funnel cake dusted with confectioner's sugar then topped with strawberries and cream.
The fresh strawberries and sweet cream balance the heavy deep fried funnel cake. But feel free to top with whatever you like.
A funnel cake cooking in oil in a skillet almost ready for its turn to cook the other side.
Enough oil is needed to ‘deep fry’ the funnel cake, but don’t add too much that it can spill over and catch fire.

Skillet Funnel Cake Recipe

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A plated funnel cake dusted with confectioner's sugar then topped with strawberries and cream.
Take fair food on your next camping trip with this Skillet Funnel Cake recipe that is a family favorite dessert.
Preparation 20 minutes
Cook 40 minutes
Ready in 1 hour
Servings 6 Servings
CourseDessert
DifficultyExperienced
MethodFry
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Ingredients

  • oil for deep frying
  • 1 1/2 cups milk
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 tablespoon confectioners sugar for dusting
  • 1 cup fresh strawberries for serving (optional)
  • 1 cup cream to serve

Equipment

  • 8 inch Dutch oven
  • tongs

Directions

  • Heat 1-inch of oil to 375 degrees F (190 degrees C)in a skillet.
    Tip: Cooking with hot oil can be dangerous, don’t be tempted to use too much oil otherwise it could bubble over and catch fire.
  • In a large bowl, whisk together the milk and eggs, then add the flour, baking powder, sugar, and salt. Stir until smooth.
  • Move the batter to a jug or similar to help pour it into the cooking oil.
  • Pour the batter into the hot oil in the skillet in a random fashion to create the traditional lace-like pattern. Leave to cook on one side.
  • When golden brown, turn the funnel cake over and cook the other side until golden brown. Remove from the oil and drain on a paper towel.
  • When serving, sprinkle with confectioner's sugar, top with fresh strawberries, and finish off with some cream.

Nutritional Information

Sodium: 312mgCalcium: 123mgVitamin A: 178IUSugar: 7gFiber: 1gPotassium: 146mgCholesterol: 61mgCalories: 325kcalTrans Fat: 1gMonounsaturated Fat: 8gPolyunsaturated Fat: 4gSaturated Fat: 2gFat: 15gProtein: 8gCarbohydrates: 39gIron: 2mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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