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funnel cake Hanukkah recipe easy funnel cake recipe
Photo credit Lindsey Bonder

Hanukkah Funnel Cake Recipe

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At our house, funnel cakes are on the menu next to classic latkes and sufganiyot. 

  • Total Time: 25 minutes
  • Yield: 5-6 (serves 5-10)


  • 4 cups all-purpose flour
  • 6 Tbsp granulated sugar
  • 2 tsp baking powder
  • 33½ cups water or milk
  • 4 large eggs, lightly beaten with a fork
  • neutral oil (like vegetable), for frying, to fill your deep pan 2 inches
  • powdered sugar, whipped cream, chocolate sauce and/or fruit


  1. Mix flour, sugar and baking powder well in a medium sized bowl.
  2. Add eggs and water, and mix well until the batter is smooth. Add more water, 1/8 cup at a time, as needed. (The batter should be slightly runny, a bit more liquid than pancake batter. If the batter is too thick, add water and stir well. If the batter is too liquidy, it will separate into tiny pieces in the pan. If this happens, add a bit of flour to thicken the batter.) 
  3. Place the pan on high heat on the stove. Once hot, add 2 inches of oil.
  4. Transfer batter from the bowl to the funnel pitcher (or measuring cup or pitcher).
  5. Once the oil is sizzling hot, and not a moment sooner, carefully pour about 1/5 the batter into the center of the pan in circular and swirling motions. 
  6. When the batter is light golden brown, use metal tongs to flip the funnel cake gently to fry on the other side.
  7. When golden brown all over, use tongs to remove the funnel cake, and place it on top of paper towels to absorb excess oil. Add powdered sugar and other toppings. Serve hot. 


  1. Wait for the oil to get hot. I mean sizzling violently, hot. If it’s not hot enough, the batter will sink to the bottom and produce a too-flat cake.
  2. If you make a funnel cake with too much sugar, it causes the batter to fry too quickly, which can mean the inside will be raw. 
  3. Tools are important. The good news is that a deep fryer and a metal funnel cake mold won’t be necessary. You will need: a high-sided frying pan, at least 2.5 inches (do not attempt to use a pot). metal tongs (not plastic or silicone  — the hot oil melts them), a pitcher or spouted measuring cup, or best yet, a funnel pitcher.
  • Author: Lindsey Bodner
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Quick
  • Cuisine: Holiday