baking

Sourdough Funnel Cake

Pam 2026
Sourdough Funnel Cake

Ingredients

Ingredients

  • 1 cup (240g) sourdough discard (unfed starter)
  • 1 large egg
  • ¾ cup (180ml) milk
  • 2 tablespoons melted butter
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Vegetable oil for frying
  • Powdered sugar, for dusting

Sourdough Funnel Cake brings the fairground classic to your kitchen using sourdough discard. The tangy batter fries up into a lacy, crispy golden cake, dusted with powdered sugar. Perfect for carnival nights at home.

Instructions

1

Make the Batter

In a bowl, whisk together sourdough discard, egg, milk, melted butter, sugar, and vanilla. Add flour, baking powder, and salt. Mix until smooth. Transfer batter to a squeeze bottle or piping bag with a ¼-inch tip (or use a funnel).

2

Heat the Oil

In a heavy-bottomed pot, heat 2 inches of oil to 365°F (185°C).

3

Fry the Funnel Cake

Drizzle the batter into the hot oil in a circular, lacy pattern. Fry for 1 to 2 minutes per side until golden brown. Remove with tongs and drain on paper towels.

4

Serve

Dust generously with powdered sugar. Serve immediately.

Pro-Tips for Picture-Perfect Sourdough Funnel Cake

  • Use Unfed Starter: Perfect for using up discard.
  • Batter Consistency: Should be pourable but not too thin.
  • Maintain Oil Temperature: Keep at 365°F (185°C) for crispy results.
  • Dust Generously: Powdered sugar is essential.

This Sourdough Funnel Cake is crispy, tangy, and pure carnival nostalgia—made even better with sourdough discard.

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