I thought apple cider donuts were the ultimate fall treat—then apple cider funnel cakes happened.
Apple cider funnel cakes. Need I say more?
Last year I shared salted apple fritters, which were outrageously good. I don’t fry often anymore, but when I made those fritters for Instagram stories, I couldn’t resist making funnel cakes as well.
It’s a great way to get extra mileage out of the same flavored oil and enjoy a fun, nostalgic treat at home. Everyone loves them.
If you dislike frying like I do, here’s a helpful trick: make mini funnel cakes.
Make mini funnel cakes.
Yes—mini funnel cakes. Using a skillet and only an inch or so of oil instead of an entire deep pot makes frying much less intimidating. You’ll get several small funnel cakes to share (or to take to a neighbor), and cleanup is simpler.
This year many of our favorite fall festivals were canceled, which has been disappointing. Normally we do a pumpkin patch or fall outing nearly every weekend starting in September. A big part of those outings is the apple-cider flavored treats—so I make them at home to recreate that festival feeling.
I prefer apple cider to pumpkin—its bright, spiced apple flavor wins for me every time—so I’m always looking for ways to fold apple cider into seasonal recipes. These funnel cakes are warm, fluffy, and dusted with cinnamon powdered sugar for the perfect fall finish.
The method is simple. A squeeze bottle makes it easy to swirl batter into the oil, though a funnel works fine too. These are indulgent and comforting—definitely a treat to savor.
Apple Cider Funnel Cakes
Apple Cider Funnel Cakes
8
to 10 funnel cakes
20
20
40
Pin Recipe
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Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk (dairy or nondairy)
- 1 cup apple cider
- 2 teaspoons vanilla extract
- Vegetable or canola oil for frying
- 1/2 cup powdered sugar
- 1 teaspoon cinnamon (for powdered sugar)
Equipment
- Batter squeeze bottle
- Funnel
Instructions
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I like using pancake squeeze bottles for the batter, but you can also use a standard funnel.
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Heat a large pot or cast iron skillet with a few inches of oil to 375°F (190°C). If making mini funnel cakes, use about an inch of oil in a skillet.
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In a small bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
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In a large bowl, whisk the eggs, milk, apple cider and vanilla. Add the dry ingredients and mix until just combined; the batter should be similar to pancake batter.
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In a separate bowl, combine the powdered sugar and cinnamon for dusting.
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When the oil is ready, fill the bottle with batter or spoon 1/2 to 2/3 cup into a funnel. Squeeze or drizzle the batter into the oil in a circular motion. It may sink briefly and then rise—fry for about 2 minutes, flip, and fry 1–2 minutes more until golden brown. Remove with tongs and drain on paper towels. Dust with the cinnamon powdered sugar and repeat with remaining batter.
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Serve immediately or shortly after frying for best texture and flavor.
Notes
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See? This is how we make our own little fall festival at home.