Easy 3 Ingredient Funnel Cake (No Mix Needed!)

You Deserve Funnel Cake — Even on a Tuesday

Let’s be honest: sometimes, we all just want a little fairground magic without the overpriced tickets or endless lines. That’s where this easy 3 ingredient funnel cake recipe comes in. No deep fryer, no fuss — just a quick and easy way to bring that crispy, sweet carnival joy straight to your kitchen.

If you’ve ever thought, “Making funnel cake at home sounds complicated,”—I’ve got great news. This version is so simple, even my kids can help (with supervision near the oil, of course). Perfect for busy moms, weekend treat makers, or anyone who thinks powdered sugar should be its own food group.

Homemade funnel cake with powdered sugar made from 3 ingredients — PHOTO: Mia — For Busy Moms & Professionals

Why You’ll Love This Easy 3 Ingredient Funnel Cake Recipe

It’s fast. From bowl to belly in under 15 minutes.
It’s easy. Like, mix-pour-fry easy.
Only 3 ingredients. And you probably already have them.

Oh, and it’ll make your kitchen smell like a carnival — minus the overpriced cotton candy and questionable rides.

Ingredients

To make this 3-ingredient magic, here’s what you’ll need:

1 cup self-rising flour
1 egg
3/4 cup milk

That’s it. No baking powder, no sugar overload. And if you want to get fancy, keep some powdered sugar on hand for that perfect finishing touch. Want to top it with whipped cream or strawberries? Go wild — I won’t tell.

Let’s Make Funnel Cake!

Whisk it good. In a mixing bowl, whisk together the egg and milk until smooth.
Add the flour. Gradually stir in self-rising flour to form a pourable batter — think pancake consistency.
Heat your oil. In a large skillet or saucepan, heat 1–2 inches of oil to about 375°F. (Medium-high heat does the trick.)
Drizzle and fry. Pour the batter into a squeeze bottle or use a funnel to drizzle it into the hot oil in a circular, crisscross motion.
Flip and fry. Let it fry for 1–2 minutes per side, or until golden brown and crisp.
Drain and dust. Remove with tongs or a slotted spoon, drain on paper towels, and sprinkle with powdered sugar.

And voilà — funnel cake dreams achieved.

Mia’s Pro Tips (Because I’ve Made This… a Lot)

No self-rising flour? No worries. You can use all-purpose flour and just mix in 1 1/2 tsp baking powder + 1/4 tsp salt.
No funnel or squeeze bottle? A zip-top bag with the corner snipped off works in a pinch.
Worried about the batter sticking together? Don’t overthink it. It’s supposed to be swirly, messy, and full of personality — like us on a Monday.

How This Became a Family Favorite

This funnel cake became a go-to treat after a rainy Fourth of July when we couldn’t make it to the fair. I whipped up a quick batch with whatever we had in the pantry — and now it’s a family tradition. My kids ask for it on snow days, lazy Saturdays, and even after school when they “just need something sweet.” You’ve been warned.