Pastel de Embudo (funnel cake) is a classic fair and carnival dessert made from a simple batter poured through a funnel into hot oil, creating a lacy, overlapping pattern that fries until golden and crispy.
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It's known for its light, airy texture, crunchy exterior, and soft center, traditionally finished with a generous dusting of powdered sugar.
This Pastel de embudo recipe uses an easy, reliable batter that fries evenly and stays light without being greasy, making it perfect to recreate the fair-style experience at home.
The method is simple and approachable, delivering a crisp outside and tender inside that tastes just like a freshly made carnival funnel cake.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Eggs: Provide structure and help bind the batter for a light, cohesive texture.
- Whole milk: Adds richness and moisture, contributing to a tender interior.
- Water: Keeps the batter light and pourable so it flows easily into the oil.
- Granulated sugar: Adds gentle sweetness and helps with even browning.
- All-purpose flour: Forms the base of the batter and gives the funnel cake structure.
- Baking powder: Creates a light, airy texture as the batter fries.
- Oil: Used for frying, producing a crisp, golden exterior.
- Powdered sugar: The classic topping that finishes the funnel cake with sweetness.
How to Make Pastel de Embudo
Note: Full instructions are provided in the recipe card below.
- Heat the oil: Pour 1-2 inches of oil into a medium saucepan or cast-iron skillet. Heat to 350°F (175°C).
- Make the batter: In a large bowl, whisk eggs, milk, water, and sugar. Add flour and baking powder and whisk until smooth with no lumps.
- Prep the funnel: Pour batter into a funnel (about a ½-inch opening). Plug the hole with your finger.
- Pour and shape: Hold the funnel about 1 inch above the hot oil. Release batter in a steady stream, swirling and zigzagging to form a loose 8-inch circle. Use about ½ cup of batter per funnel cake.
- Fry: Cook until golden on the bottom, about 2 minutes. Carefully flip and fry the other side until golden, about 1-2 minutes.
- Drain and serve: Transfer to a paper towel-lined plate. Dust with powdered sugar (or add your favorite toppings) and serve warm.
Hint: Let the oil come fully back to temperature between batches to ensure the funnel cakes fry evenly and stay crisp instead of absorbing excess oil.
Storage, Make Ahead, & Freezing
Storage: Funnel cakes are best enjoyed fresh. Leftovers can be stored at room temperature for up to 1 day, loosely covered.
Make ahead: The batter can be prepared up to 2 hours in advance and kept covered in the refrigerator. Stir gently before using.
Freezing: Funnel cakes do not freeze well, as they lose their crisp texture once thawed.
Camila's Tips & Variations
- Keep the oil at 350°F for crisp, evenly fried funnel cakes.
- Don't overcrowd the pan; fry one at a time for the best shape and texture.
- Use a squeeze bottle if you don't have a funnel for easier control.
- Add a pinch of cinnamon or vanilla to the batter for extra flavor.
- Top with fruit, chocolate sauce, or whipped cream for a fun variation.
Frequently Asked Questions
Can I make pastel de embudo without a funnel?
Yes. You can use a squeeze bottle, a measuring cup with a spout, or a piping bag with the tip cut off.
Why is my pastel greasy?
The oil was likely too cool. Keep it at 350°F so the batter fries quickly instead of absorbing oil.
What oil is best for frying funnel cake?
Use a neutral oil with a high smoke point, such as vegetable or canola oil. Peanut oil also works well and is my preferred choice.
How do I know when it's done?
The funnel cake is ready when both sides are golden brown and crisp, usually within 3-4 minutes total.
❤️ Love this Pastel de Embudo recipe?
Be sure to check out our Pireca Paraguaya recipe-a traditional sweet fried dough that's just as crispy, golden, and delicious.
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Recipe
Pastel de Embudo
Ingredients
- 2 large eggs , room temperature
- 8 oz whole milk , room temperature
- 8 oz water , room temperature
- 50 g granulated sugar , leveled
- 375 g all-purpose flour , scooped and leveled
- 2 teaspoon baking powder
- Oil for frying
- Powder sugar for dusting or any topping of your choice
Instructions
- Heat the oil: Pour 1-2 inches of oil into a medium saucepan or cast-iron skillet. Heat to 350°F (175°C).
- Make the batter: In a large bowl, whisk eggs, milk, water, and sugar. Add flour and baking powder and whisk until smooth with no lumps.
- Prep the funnel: Pour batter into a funnel (about a ½-inch opening). Plug the hole with your finger.
- Pour and shape: Hold the funnel about 1 inch above the hot oil. Release batter in a steady stream, swirling and zigzagging to form a loose 8-inch circle. Use about ½ cup of batter per funnel cake.
- Fry: Cook until golden on the bottom, about 2 minutes. Carefully flip and fry the other side until golden, about 1-2 minutes.
- Drain and serve: Transfer to a paper towel-lined plate. Dust with powdered sugar (or add your favorite toppings) and serve warm.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
