These Funnel Cake Fries have all the fun of funnel cake without the mess! So easy to dip into my sweet marshmallow dipping sauce, which I’ll also be showing you! The perfect sweet snack.
Funnel Cake Fries
A few weeks ago I posted a picture of these Funnel Cake Fries on Facebook and Instagram. The picture is from one of our local restaurants, but I got SO many requests for the recipe that I HAD to try to replicate these at home for you guys!! :)
Here’s how mine turned out. The flavor is SPOT ON!! :)
AND. You guys. They’re served with Marshmallow Fluff Dip. Funnel Cake Fries with Marshmallow Fluff Dip!!!! My life is now complete. We love these SO much more than regular funnel cake because they’re so much easier to grab and eat without getting powdered sugar literally everywhere.
Making homemade funnel cakes from scratch is so easy. You only need a few ingredients, like flour, sugar, salt, milk, eggs, baking powder, and vanilla. You probably already have everything on hand right now! :)
BUT you can also totally use a funnel cake mix too! The choice is yours! :)
How to Make Funnel Cake Fries
First, whisk together the flour, salt, and baking powder.
Then with a mixer, beat together the eggs, sugar, milk and vanilla. Add the dry ingredients to the wet ingredients, and mix very well until you have a thick batter.
For easier dispensing, I put my batter in a clean ketchup bottle.
I just poured it right in using a funnel.
You could also use a squirt bottle, a piping bag (like for frosting) or a ziploc bag with a small tip cut off.
Now add about 1 inch of vegetable or canola oil to a large pot with high sides and heat the oil over medium-high heat. You want the oil to reach around 350 degrees F. If you have a candy thermometer, great. But if not, check the oil after about 5 minutes. Drop a little batter in the oil to test it. If it sizzles real good and starts to turn golden pretty quickly, you know the oil is ready. If it doesn’t sizzle, the oil is not hot enough yet. However, if the oil starts to smoke, it is too hot. Turn the heat way down and drop in some batter immediately to cool it down.
Now slowly pipe the batter into the oil in a long, straight line. I did about 5 fries at a time. Let fry on one side until browned. Depending on how hot your oil is, and how big your fries are, this could take anywhere from about 30-60 seconds. Flip over and fry on the other side until browned, then quickly remove to a plate.
Immediately sprinkle with powdered sugar and serve!! :)
I am OBSESSED with this new OXO Baker’s Dusting Wand for sprinkling powdered sugar!! Twist it open and it’s a scoop for easily scooping out powdered sugar. Then twist it closed and it becomes a sifter / dusting wand. It’s got a solid bottom so you can set it down without getting powdered sugar everywhere. It’s great for sprinkling powdered sugar, cinnamon, and especially for evenly distributing flour when you need a lightly floured surface. Seriously love this thing!
The Marshmallow Fluff Dip sends these fries OVER. THE. TOP.
Easy Marshmallow Dipping Sauce
The dip is simply marshmallow creme that’s been warmed in the microwave. SO good!
These fries are so fluffy!! So fun for a party where everyone can grab and dip!! :)
Now, everyone knows funnel cake (and anything fried, really) is best when it’s hot out of the fryer. BUT… these funnel cake fries actually heat up pretty well in the oven the next day. Bake on a cookie sheet in an oven preheated to 450 degrees F for 3 minutes. Serve with syrup and you’ll have….
Funnel Cake French Toast Sticks!!!!!
These are seriously so much fun. Treat yourself to Funnel Cake Fries this weekend!! :)
Funnel Cake Fries
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Prep Time: 10 minutes -
Cook Time: About 5 minutes
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Total Time: 15 minutes
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Yield: About 6 Servings 1x
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Category: Dessert
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Method: Stove
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Cuisine: American
Prep Time:
Yield:
Category:
Method:
Cuisine:Description
These Funnel Cake Fries have all the fun of funnel cake without the mess! So easy to dip into my sweet marshmallow dipping sauce, which I’ll also be showing you! The perfect sweet snack.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup white sugar
- 1/2 cup milk
- 1 tsp vanilla
- 3–4 cups canola or vegetable oil
- 1 jar marshmallow creme or marshmallow fluff
Instructions
- Whisk flour, baking powder, and salt in a bowl. Set aside.
- With a mixer, beat eggs, sugar, milk and vanilla in a large bowl until foamy and well combined. Carefully add in the flour mixture and mix until you have a smooth, thick batter. Place the batter in a bag or bottle for piping.
- Add about 1 inch of oil to a large pot with high sides. Heat the oil to 350 degrees F. Pipe the batter in long straight lines into oil and fry until golden, about 30-60 seconds per side. Remove to a plate and serve with powdered sugar while still hot.
Marshmallow Fluff Dip
Place marshmallow creme in a bowl for dipping and warm in the microwave for 15-20 seconds. Stir until smooth and serve with funnel cake fries.
Notes
To Reheat: Preheat oven to 450 degrees F. Place funnel cake fries on a baking sheet and bake at 450 for 3 minutes.
came out to thick
Right! Mine came out like soft pretzels it wasn’t a “fry” at all no crunch just soft pretzel texture
can you substitute regular milk for evaporated milk ?
I’ve never done it, but it should be fine! Let me know if you try it :)
Amazing recipe! I got a huge hole in my mixing bowl first time mixing so it took me two rounds, but definitely worth it! Though my batter was too runny to make the “fries” I just made good ole fashioned funnel cakes with this recipe. Was still amazing!!
So glad you enjoyed!! :)
Great recipe for a sweet snack. I’m looking forward to enjoying your site and future recipes. From one chef to another … Magnificent!
nice recipe!
Can the mix be refrigerated and used again the next day or should I use it all at once?
Was it suppose to be a cup of milk instead of half a cup? Your ingredients list it as half cup and the pic you posted has cup of milk.
I just went to Cedar Point with the family, and had some. Was very sad when I got back home to Michigan without any…then God sent me you!! Thank you so very much for sharing! Made my LIFE?
Just wondering if your supposed to add 1cup of milk seeing that you have your measuring cup filled to 1 C. And the recipe calls for a 1/2 C when I made it it was really thick couldn’t squeeze it out but the small ones I did get were the best so I will try using 1 C also the marshmallow cream was spectacular.
My batter came out thick, but it was still delicious. Next time I will mix it lesser. But great recipe
Hi,
Do you know if they can be frozen?
It tastes sooo good. I cooked it just now. Better than the ones you would find in carnivals and other commercial buildings that produce these. Thanks! I would be making this in the future :D
This looks so yummy! My kids would love it :)
its best when you use a plastic spray bottle and cranberry juice instead of oil! i love it! :)
This is a super idea and can’t wait to try it with my kids. Can these be made earlier and kept for a day or two? Or do they go soggy after a while?
Why not just use Marshmallow Fluff?
I love funnel cake! It’s so fun and reminds me of being at the fair!
wow..i am making these right now. too easy..i put 1 cup milk as the picture showed and they came out perfect. i thinned the marshmallow creme out with a splash of pumpkin spice creamer..yum
So, I tried this recipe, and was very excited about it. I followed the recipe to the T and I did not get funnel cake fries….I got dense funnel cake flavored balls. My “batter” was more like a dough, I’ll try it again but I was wondering if it’s 1 cup of milk instead of a 1/2 cup because in the recipe you call for 1/2 cup but I noticed in the ingredient photo the milk is measured at 1 full cup, is this for aesthetic or is there a typo? I should have read all the comments before making these but like I said, I was very excited.
it looks moist and delicious!Thanks for sharing the recipe,
Reminds me of something my grandmother use to make called Chris-Chicks ,though she made dough and rolled it out. This was always a holiday treat. I go the shortcut way and use crescent rolls. Just lay them out cut a slot in the middle and bring the bottom up,through the slot and down pulling enough to bring the sides in in the middle. Fry and sprinkle with powder sugar. Kids use to love them after school with a glass of milk. They don’t last long as they are so good. You can serve them with a small dish of ice cream, dip then in syrup or just as is.
I’ve been looking for this recipe for a long time thank you. I will probably gain weight but at my age who cares. we were only able to get them in the summer when fresh fruit and vegetables were ready at our favorite fruit stand. thank you again
Here’s a few more yummy dips ideas for these:
1 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon/sugar mixture
2-3 Tablespoons milk (more or less for desired consistancy)
Stir all ingredients together, and add some marshmallow creme for a little “fluff” and extra sweetness if desired.
or
1 small tub of strawberry (or any flavor for that matter) cream cheese
1 cup marshmallow creme
1-3 drops coconut extract
stir together well
These look amazing! I had an issue with making them and hope you can give me some insite. I used the box mix and was incredibly thin I couldn’t get a thick line. I tried again using less water so it was thicker that seemed to work ok but after making a few the shape wouldn’t hold and the sides of them started getting bubbles. Instead of being smooth. Could it be the box mix. Wrong pan I tried and tried and can’t figure out why it happened. Thanks for any advise
Just made these with my 13 year old son and we loved them!
3 Notes:
1) Batter was definitely too thick so we increased milk from 1/2 cup to 1 cup and it was perfect. Mine came out in a squiggly stick form, which we gobbled up. (I don’t know, maybe thicker batter gives you thicker “fries”? I would not have been able to squeeze the original batter through the bottle.)
2) I also substituted olive oil for the canola or veggie oil.
3) I skipped the dip and just dusted with powdered sugar.
Delicious!
I’ve been watching Cooking Channel’s Carnival Eats a lot lately and been wanting to binge on fair food. I have to try this recipe. Thanks!
Just wanted to say thank you for sharing. These are amazing!
I did have trouble though. Your recipe calls for 1/2 cup of milk. It was too thick. We made a second batch using 1 1/2 cups of milk and it cane out perfect!
ran into the same problem. Recipe doesnt call for nearly enough milk. Taste good once corrected though.
Can these be made with Almond Milk?
Hi Tammy! I’ve only ever made these with 2% milk, so I can’t say for sure, but I use almond milk all the time, and I wouldn’t be afraid to try these with almond milk. :) If you do, let us know how they turn out! :) Good luck!! :)
You totally won a be Internet with this recipe!!! Yum!
So fun!!! The dip looks out of this world!
One of my favorite carnival food…… Looks very yummy ??
this didn’t work for me and my mom, wayyyy too thick. i think the recipe proportions were off :(
I did see these on your Instagram and I was totally hoping you could recreate them!
First you give me my favorite coffee drink recipe ever, now this! I’m never going to lose weight, but I’m making these this weekend. Thank you for this. You’ve changed my life. lol
Totally drooling over here. These need to happen…like STAT.
I can now leave this Earth a very happy girl. Thank you for this!
These are so beyond fantastic!!
Strawberry purée also makes an excellent dipping sauce!
You had me at marshmallow fluff dip :) but seriously, these are so genius! They look awesome, Amanda!
*comment cannot be typed as reader has fainted from delicious overload*
OMG. #drool
WHY ARE YOU DOING THIS TO MEEEEEE?? I will now be eating funnel cake fries for the rest of my life. If you don’t hear from me soon send help!!
Mercy. I knew better than to click over here…