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Homemade Funnel Cake in the Instant Pot Recipe

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  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Desserts
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian

Description

This homemade Instant Pot Funnel Cake recipe brings the fun of the fair to your kitchen! Made with pantry staples and fried perfectly in the Instant Pot, these golden, crispy funnel cakes are easy and delicious. Top them with your favorite sweet finishes for a crowd-pleasing treat.

Ingredients

Units Scale

Batter

    • 1 cup milk
    • 4 eggs
    • 4 tablespoons water
    • 2 teaspoons vanilla extract
    • 4 tablespoons sugar
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 2 cups flour

For Frying

    • Vegetable oil, enough to fill 2 inches of the Instant Pot

Topping

  • 1 cup powdered sugar

Instructions

  1. Heat the Oil: Fill the Instant Pot with vegetable oil to a depth of 2 inches. Set to sauté mode and use a candy thermometer to monitor the temperature. Heat to 350°F, which may take 20-30 minutes.
  2. Prepare Wet Ingredients: In a mixing bowl, whisk together eggs, milk, vanilla extract, and water until well combined and smooth.
  3. Add Dry Ingredients: Whisk sugar, salt, and baking powder into the wet mixture until incorporated.
  4. Finish the Batter: Gradually mix in the flour, stirring until a thick, smooth batter forms with no lumps.
  5. Prep Piping Bag: Once the oil is up to temperature, pour the batter into a gallon-sized zip lock bag and snip a small corner off, or use a piping or squeeze bottle for more control.
  6. Fry the Funnel Cake: Squeeze the batter into the hot oil in random, overlapping lines to form a freeform cake. Allow space for the batter to expand. Cook for 5 minutes until golden, then carefully flip and cook an additional 5 minutes.
  7. Drain and Cool: Remove the funnel cake with tongs or a slotted spoon and place on paper towels or a wire rack to drain excess oil and cool slightly.
  8. Finish and Serve: Once cooled, dust generously with powdered sugar, add desired toppings, and serve immediately for best texture.

Notes

  • Double This Recipe: Scale up the ingredients and cook in two separate batches for a bigger crowd.
  • Bottle for Control: Use a squeeze bottle instead of a piping bag or zip-lock for easier pattern making.
  • Faster Cooling: Place cooked cakes on a wire rack or baking sheet for faster cooling; don’t dust with powdered sugar until fully cooled to prevent melting.
  • Dairy-Free Option: Substitute milk with your favorite non-dairy alternative such as almond, oat, or rice milk.
  • Add Color: Stir in food coloring to the batter for a fun twist, especially for parties.
  • Top It Your Way: Classic powdered sugar is traditional, but ice cream, whipped cream, hot fudge, fruit, or cinnamon sugar make delicious additions.

Nutrition

  • Serving Size: 1 funnel cake
  • Calories: 410
  • Sugar: 24g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 125mg

Find it online: https://emilyquickdinners.com/homemade-funnel-cake-in-the-instant-pot-recipe/