Name: Strawberry Funnel Cake Fries
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tablespoon sugar; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup milk; 1 large egg; 1 teaspoon vanilla extract; Vegetable oil, for frying; Powdered sugar, for dusting; Fresh strawberries, sliced

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These strawberry funnel cake fries take everything I love about the fair and bring it right into my own kitchen. Crisp on the outside, tender on the inside, dusted generously with powdered sugar, and topped with juicy strawberries, they’re a nostalgic treat I can make anytime without waiting for the next carnival.

Strawberry Funnel Cake Fries

Why You’ll Love This Recipe

I get to enjoy that classic fairground flavor without leaving home.
I can serve them as shareable “fries,” which makes them perfect for family nights, brunches, or summer gatherings.
I love the mix of textures—crispy, golden batter outside and soft, airy dough inside. The sweet strawberries and powdered sugar add the perfect finishing touch.
It’s a pantry-friendly recipe. With flour, milk, an egg, and a few strawberries, I’m practically ready to start frying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
1 teaspoon vanilla extract
Vegetable oil, for frying
Powdered sugar, for dusting
Fresh strawberries, sliced

Directions

I whisk flour, sugar, baking powder, and salt together in a large bowl.
In another bowl, I whisk milk, egg, and vanilla extract until smooth.
I pour the wet mixture into the dry ingredients and whisk until just combined.
In a deep pan, I heat about two inches of oil to 350°F.
I transfer the batter to a piping bag, funnel, or squeeze bottle and pipe long strips into the hot oil.
I fry them for 1–2 minutes per side until golden brown.
I drain them on paper towels, dust with powdered sugar while still warm, and top with sliced strawberries.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

I swap strawberries for blueberries, raspberries, or a colorful berry mix.
I make them gluten-free using a 1:1 gluten-free flour blend.
For a dairy-free version, I use almond, oat, or soy milk.
I sometimes drizzle melted chocolate over the fries for extra indulgence.
I toss them in cinnamon sugar before topping with fruit for a churro twist.

storage/reheating

I store any leftovers in an airtight container at room temperature for up to a day. To re-crisp, I place them in a 350°F oven for 5–7 minutes. I find they’re always best eaten right after frying, but the oven brings back some of that fresh-from-the-oil crunch.

FAQs

Can I make the batter ahead of time?

Yes, I prepare the batter a few hours in advance, store it in the fridge, and give it a quick whisk before frying.

What’s the best oil for frying funnel cake fries?

I use neutral, high-heat oils like vegetable, canola, or sunflower. I avoid olive oil because it changes the flavor.

Can I make these without a funnel or piping bag?

Yes, I use a squeeze bottle, zip-top bag with a snipped corner, or even a spoon when I don’t have a funnel.

Can I freeze strawberry funnel cake fries?

I don’t freeze the fries themselves, but I freeze the batter for up to a month and thaw it in the fridge before frying.

What can I serve with funnel cake fries besides strawberries?

I enjoy them with peaches, cherries, bananas, or a scoop of vanilla ice cream.

Conclusion

Strawberry funnel cake fries are my way of keeping a bit of carnival magic alive all year long. They’re quick, fun to make, and irresistibly delicious straight from the fryer. For me, they’re the perfect combination of nostalgic flavor and homemade comfort.