Eggless Funnel Cakes
Crispy, golden, and dusted with a blizzard of powdered sugar, funnel cakes are pure carnival magic — and this version proves you don't need eggs to nail them. The batter comes together with milk, melted butter, vanilla, and a splash of white vinegar that reacts with the baking soda to give each cake its signature airy, lacy texture. That slightly curdled-looking mixture is exactly what you want; it's the secret to getting those delicate, crispy webs once the batter hits 375°F oil. Pouring in overlapping circles and figure-eights creates the iconic interlocking pattern that fries up golden and firm in just a few minutes per side. A generous dusting of powdered sugar through a fine-mesh sieve finishes things off the way any good fairground vendor would. This recipe makes 4 servings, so it's perfect for a fun family night or a backyard get-together where everyone deserves a little deep-fried joy.
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Learn more →Ingredients
4 servings
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups milk
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 tbsp white vinegar
- 4 cups vegetable oil, for frying
For serving
- ¼ cup powdered sugar, for serving
Instructions
- 1
Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 375°F (190°C) on a deep-fry or candy thermometer.
- 2
While the oil heats, whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until combined.
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