I just made Mini Funnel Cake Bites that are dangerously addictive and will ruin every other dessert for you.

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I’m obsessed with Funnel Cake Bites because they hit that exact silly, crunchy-sweet spot I crave after a long day. I love the way each tiny, fried curl gets dusted in powdered sugar until it looks like a mess you want to eat out of hand.

It reminds me of Carnival Food chaos, sticky fingers, loud lights, sugar highs. But these mini bites are more immediate, more dangerous.

I scarf them down slow on purpose. No guilt.

Just jaws full of heat, sugar and crunch. Seriously addictive.

Try not to inhale the whole batch. Worth the mess every time, always.

Ingredients

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All purpose flour: the body and chew, makes the batter stick together nicely.
Granulated sugar: sweetens the batter a bit, gives that fairground edge.
Baking powder: lifts the bites, makes them light and slightly puffy.
Salt: balances sweetness, keeps the flavor from tasting flat or dull.
Ground nutmeg: warm little spice, adds cozy depth without shouting.
Large eggs: bind everything and add richness, it’s the protein that helps structure.
Whole milk: makes the batter smooth and tender, gives a creamy mouthfeel.
Vanilla extract: basically warm perfume, makes everything taste familiar and rounded.
Vegetable oil for frying: creates the crisp exterior and golden color you want.
Powdered sugar for dusting: pure nostalgia, adds quick sweetness and that carnival look.

Ingredient Quantities

All purpose flour, 2 cups

Granulated sugar, 2 tablespoons

Baking powder, 1 teaspoon

Salt, 1/2 teaspoon

Ground nutmeg, 1/4 teaspoon

Large eggs, 2

Whole milk, 1 1/2 cups

Vanilla extract, 1 teaspoon

Vegetable oil for frying, about 4 cups

Powdered sugar for dusting, about 1 cup

How to Make this

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1. Whisk together 2 cups all purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon ground nutmeg in a big bowl so there are no clumps.

2. In a second bowl beat 2 large eggs, then whisk in 1 1/2 cups whole milk and 1 teaspoon vanilla extract until smooth; using room temp eggs and milk helps the batter come together better.

3. Pour the wet into the dry and stir gently until mostly smooth; some small lumps are fine. The batter should be a bit thinner than pancake batter, like heavy cream. If it seems too thick add a tablespoon of milk at a time.

4. Let the batter rest for about 10 minutes while you heat oil; resting helps gluten relax so the bites wont be tough.

5. Pour about 4 cups vegetable oil into a deep, heavy pot to a depth of 2 to 3 inches and heat to 350°F (175°C). Use a thermometer so you keep the temp steady, dropping too low makes greasy fritters, too high burns them.

6. Transfer batter to a squeeze bottle, piping bag with a small round tip, or a funnel with the tip cut off for control. Test one small bite first to check temp and batter flow.

7. Squeeze small spirals or blobs of batter into the hot oil, a few at a time so they have room. Fry for about 1 to 2 minutes per batch, turning once, until golden brown and puffed.

8. Use a slotted spoon to remove bites and drain on paper towels. Keep cooked bites warm on a baking sheet in a 200°F (95°C) oven if making batches.

9. Dust generously with about 1 cup powdered sugar through a fine sieve while still warm so it clings. Serve immediately because theyre best fresh and crispy.

Equipment Needed

1. Big mixing bowl (for dry ingredients)
2. Second bowl (for the wet mix)
3. Whisk
4. Measuring cups and spoons
5. Candy or deep-fry thermometer
6. Deep, heavy pot or deep fryer
7. Squeeze bottle or piping bag (or funnel with tip cut off)
8. Slotted spoon and paper towels
9. Baking sheet (to keep bites warm in a low oven)

FAQ

Q: Can I make the batter ahead of time?

A: Yes, you can mix the batter and keep it covered in the fridge for up to 24 hours. It may thicken a bit, just stir in a tablespoon of milk if it's too thick before frying.

Q: What's the best oil temperature for frying?

A: Heat oil to about 350 to 375°F. If it's cooler the bites soak up oil and get greasy, if hotter they'll brown too fast and stay raw inside. Use a candy or frying thermometer for best results.

Q: How do I shape the funnel cake bites without a funnel?

A: Use a squeeze bottle, piping bag, or a heavy-duty zip bag with a small corner snipped off. Pipe short spirals or squiggles right into the hot oil. It helps to practice on a sheet first so you get the motion.

Q: Can I make these gluten free or dairy free?

A: For gluten free swap a 1-to-1 gluten free flour blend, but texture may be a bit different. For dairy free use almond or oat milk in place of whole milk. The eggs are needed for structure, but you could try an egg replacer if you must.

Q: How do I keep them crisp before serving?

A: Drain on a wire rack not paper towels so air circulates. Keep warm in a single layer in a 200°F oven for short periods, but dont leave them too long or they'll dry out.

Q: Any tips for dusting and serving?

A: Dust with powdered sugar right before serving so it doesn't melt into the oil. You can also toss warm bites with cinnamon sugar, drizzle with chocolate or serve with fruit compote or whipped cream for dipping.

Funnel Cake Bites Recipe Substitutions and Variations

All purpose flour: use 1-to-1 cake flour for a lighter, tender bite (it may be a tad more delicate), or substitute half whole wheat flour plus half AP for nuttier flavor, or use gluten-free 1-to-1 flour blend if you need it gluten free.
Granulated sugar: swap with an equal amount of superfine sugar for faster dissolving, or use coconut sugar 1-to-1 for a caramel note (darker color), or use honey at 3/4 the amount and reduce liquid slightly.
Large eggs: use 1/4 cup applesauce per egg for a vegan/moist option (works best in small fried bites), or use 1/4 cup mashed banana per egg for sweetness, or combine 1 tablespoon ground flax + 3 tablespoons water per egg and let sit 5 min.
Whole milk: use buttermilk 1-to-1 for tang and extra rise, or use half-and-half for richer batter, or use unsweetened almond milk 1-to-1 if dairy-free (slightly thinner, so watch consistency).

Pro Tips

1. Keep the oil steady around 350°F; if it drops too much the bites soak up oil and get greasy, if it spikes they burn on the outside and stay raw inside. A candy thermometer pays for itself here, but you can test with a little batter drop first.

2. Batter should be thinner than pancake batter, closer to heavy cream. If it feels thick add milk a tablespoon at a time. Don’t overmix though or the bites will turn out dense.

3. Use a squeeze bottle or piping bag for control so pieces are similar size. Same size means even frying and no surprises. Test one first to adjust flow and oil temp.

4. Drain on paper towels then keep finished batches warm in a single layer on a baking sheet in a 200°F oven. Dust the powdered sugar while still warm so it sticks better and they stay crisp longer.

Funnel Cake Bites Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I just made Mini Funnel Cake Bites that are dangerously addictive and will ruin every other dessert for you.

Servings

servings

Calories

224

kcal

Equipment: 1. Big mixing bowl (for dry ingredients)
2. Second bowl (for the wet mix)
3. Whisk
4. Measuring cups and spoons
5. Candy or deep-fry thermometer
6. Deep, heavy pot or deep fryer
7. Squeeze bottle or piping bag (or funnel with tip cut off)
8. Slotted spoon and paper towels
9. Baking sheet (to keep bites warm in a low oven)

Ingredients

All purpose flour, 2 cups
Granulated sugar, 2 tablespoons
Baking powder, 1 teaspoon
Salt, 1/2 teaspoon
Ground nutmeg, 1/4 teaspoon
Large eggs, 2
Whole milk, 1 1/2 cups
Vanilla extract, 1 teaspoon
Vegetable oil for frying, about 4 cups
Powdered sugar for dusting, about 1 cup

Directions

Whisk together 2 cups all purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon ground nutmeg in a big bowl so there are no clumps.
In a second bowl beat 2 large eggs, then whisk in 1 1/2 cups whole milk and 1 teaspoon vanilla extract until smooth; using room temp eggs and milk helps the batter come together better.
Pour the wet into the dry and stir gently until mostly smooth; some small lumps are fine. The batter should be a bit thinner than pancake batter, like heavy cream. If it seems too thick add a tablespoon of milk at a time.
Let the batter rest for about 10 minutes while you heat oil; resting helps gluten relax so the bites wont be tough.
Pour about 4 cups vegetable oil into a deep, heavy pot to a depth of 2 to 3 inches and heat to 350°F (175°C). Use a thermometer so you keep the temp steady, dropping too low makes greasy fritters, too high burns them.
Transfer batter to a squeeze bottle, piping bag with a small round tip, or a funnel with the tip cut off for control. Test one small bite first to check temp and batter flow.
Squeeze small spirals or blobs of batter into the hot oil, a few at a time so they have room. Fry for about 1 to 2 minutes per batch, turning once, until golden brown and puffed.
Use a slotted spoon to remove bites and drain on paper towels. Keep cooked bites warm on a baking sheet in a 200°F (95°C) oven if making batches.
Dust generously with about 1 cup powdered sugar through a fine sieve while still warm so it clings. Serve immediately because theyre best fresh and crispy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.