Do you miss the sweet smell of frying batter and powdered sugar from the summer carnival? Good news: you don’t have to wait for the State Fair to enjoy your favorite treat. These Crispy Funnel Cake Sticks bring that nostalgic flavor right into your kitchen—no deep fryer or fancy equipment required!
Unlike traditional funnel cakes that can be messy to make, these “fries” are easy to handle, perfect for dipping, and ready in under 20 minutes. Crispy on the outside, fluffy on the inside, and dusted with a snowstorm of powdered sugar, they are the ultimate comfort food for movie nights, birthday parties, or just because.
Why You’ll Love This Recipe
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No Funnel Needed: We use a squeeze bottle or a Ziploc bag for mess-free frying.
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Pantry Staples: You likely have every single ingredient in your kitchen right now.
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Dippable Fun: The stick shape makes them perfect for dunking in chocolate, strawberry sauce, or caramel.
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Crowd-Pleaser: Kids love them because they are fun to eat; adults love them because they taste like childhood.
Ingredients You’ll Need
Simple ingredients, spectacular results.
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All-Purpose Flour: 1 cup. (Spoon and level it to avoid dense sticks).
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Sugar: 1 tablespoon granulated sugar for just a hint of sweetness in the batter.
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Leavening: 2 teaspoons baking powder to make them puffy and light.
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Salt: ¼ teaspoon to balance the sweet.
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Milk: 1 cup. Whole milk gives the best flavor, but 2% works too.
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Egg: 1 large egg for structure.
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Vanilla: 1 teaspoon pure vanilla extract (don’t skip this!).
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Frying Oil: Vegetable or canola oil (high smoke point oils are best).
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The Finish: Plenty of powdered sugar (confectioners’ sugar) for dusting.
Ingredient Swaps
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Make it Dairy-Free: Swap the milk for almond or oat milk.
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Make it Vegan: Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) and plant-based milk.
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Flavor Twist: Add a dash of cinnamon to the batter for a “Churro” style vibe.
How to Make Funnel Cake Sticks (Step-by-Step)
1. Make the Batter
In a medium bowl, whisk together flour, baking powder, salt, and sugar. In a separate bowl (or measuring cup), whisk the milk, egg, and vanilla. Pour the wet ingredients into the dry and whisk until just combined.
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Pro Tip: It is okay if the batter is a little lumpy! Overmixing makes the sticks tough instead of tender.
2. Prep the “Piping Bag”
Pour the batter into a plastic squeeze bottle (like a ketchup bottle). If you don’t have one, pour it into a Ziploc bag and snip off one corner. The hole should be about the size of a pencil eraser.
3. Heat the Oil
Fill a deep skillet or pot with about 2 inches of oil. Heat it to 375°F (190°C).
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Test it: Drop a tiny bit of batter in. If it sizzles and floats immediately, you are ready to go!
4. Fry to Golden Perfection
Squeeze the batter into the hot oil in straight lines (about 4-5 inches long). Fry for 1-2 minutes per side until golden brown and crispy. Do not overcrowd the pan—give them room to swim!
5. Drain and Serve
Remove with tongs and place on a paper towel-lined plate to drain excess oil. Dust generously with powdered sugar while they are still hot.
Serving Suggestions: The Ultimate Dip Bar
Funnel cake sticks are made for dipping! Create a DIY dipping bar with these options:
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Classic: Just powdered sugar (sometimes simple is best).
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Chocolate Lover: Warm hot fudge or Nutella.
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Fruity: Strawberry jam or raspberry coulis.
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Fall Vibes: Caramel sauce or apple butter.
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Serve with: A scoop of vanilla bean ice cream for a “funnel cake sundae.”
Storage and Reheating
These are definitely best eaten fresh and hot! However, if you have leftovers:
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Store: Keep in an airtight container at room temperature for up to 1 day, or fridge for 2 days.
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Reheat: Place them in an oven or toaster oven at 350°F for 5 minutes.
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Avoid the Microwave: It will turn them into soggy pancakes.
Expert Tips for Success
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Oil Temperature is Key: If the oil is too cold, the sticks will absorb grease and get soggy. If it’s too hot, the outside will burn before the inside is cooked. A clip-on candy thermometer is your best friend here.
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Consistent Pressure: When squeezing the bottle, keep a steady pressure to get nice, even sticks.
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Batter Consistency: The batter should be pourable (like pancake batter) but not watery. If it’s too thick to squeeze, add a teaspoon of milk. If too runny, add a sprinkle of flour.
Frequently Asked Questions
Q: Can I make the batter ahead of time?
A: Yes! You can mix the batter and store it in the squeeze bottle in the fridge for up to 2 hours. If it thickens up while chilling, just let it sit on the counter for a few minutes before frying.
Q: Can I use pancake mix?
A: Yes, in a pinch! Use “Complete” pancake mix and add a little extra sugar and vanilla to get that authentic funnel cake taste.
Q: Why are my sticks soft?
A: Usually, this means they didn’t fry long enough or the oil wasn’t hot enough. You want a deep golden brown color for that signature “crunch.”
Crispy Funnel Cake Sticks
Ingredients
For the batter
- 1 cup all-purpose flour Essential for creating the perfect texture. Gluten-free options are available.
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup milk Whole milk preferred; can be substituted with non-dairy milk.
- 1 large egg Can be replaced with a flax or chia egg for egg-free version.
- 1 teaspoon vanilla extract
For frying and dusting
- as needed tablespoons oil For frying.
- as needed tablespoons powdered sugar For dusting after frying.
Instructions
Preparation
- In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, combine the milk, egg, and vanilla. Gradually add the wet ingredients to the dry ingredients until just combined. Be careful not to overmix.
Cooking
- In a deep skillet or pot, heat about 2 inches of oil to 375°F (190°C).
- Using a funnel or squeeze bottle, drizzle the batter into the hot oil, forming sticks. Fry for about 2-3 minutes on each side until golden brown.
- Once cooked, use tongs to remove the sticks and place on paper towels to drain excess oil.
- Dust generously with powdered sugar before serving.