Easy Funnel Cake Fries (Regular or Gluten-Free)

These funnel cake fries bring that classic fair-style flavor home, but in a way that is much easier to manage. Instead of swirling batter into one large cake, you pipe straight strips that fry up crisp on the edges and soft in the center. This version works with regular or gluten-free all-purpose flour, and the texture still turns out light and crisp, not dense or gummy like some gluten-free batters can.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: funnel cake fries

Servings: servings

Author: Jean Choi

Ingredients

1½ cup gluten free all-purpose flour
3 tbsp granulated sugar
1 tsp baking powder
1/4 tsp sea salt
1¼ cup milk of your choice
2 eggs
1 tsp vanilla extract
Powdered sugar for dusting
Avocado oil or any neutral-flavored oil, for frying

Instructions

In a large bowl, stir together flour, sugar, baking powder, and salt.
1½ cup gluten free all-purpose flour, 3 tbsp granulated sugar, 1 tsp baking powder, 1/4 tsp sea salt
In a separate bowl, whisk together milk, eggs, and vanilla extract.
1¼ cup milk, 2 eggs, 1 tsp vanilla extract
Add wet ingredients to dry, and stir until combined. The batter should be a bit thinner than a pancake batter.
Transfer the batter to a squeeze bottle with a large opening or a piping bag or a resealable bag. Cut a 1/2 inch hole at the bottom of the piping bag or the corner of the resealable bag.
Prepare a wire rack topped with paper towels. Heat 1 inch of avocado oil in a skillet over medium high heat until the temperature reaches 375 degrees F. Squeeze the bottle or pipe 5-6 strips into the oil without overcrowding. Cook for 3 minutes, flipping halfway through, until golden brown and crisp. Transfer to the wire rack, then repeat with the rest of the batter.
Avocado oil
Dust with powdered sugar before serving.
Powdered sugar

Notes

If you have made recipes like these gluten-free eggless pancakes, the base ingredients will look familiar. The main difference is keeping the batter slightly thinner so it flows easily when piped.
You can also switch up the finish depending on what you have. Powdered sugar is the classic option, but cinnamon sugar gives a slightly warmer flavor.
For dipping, chocolate sauce, caramel, or marshmallow fluff all work well. The shape makes these easy to dip without breaking apart.
Pay close attention to the batter consistency. It should fall easily off a spoon and pipe without resistance. If it feels thick or hard to squeeze, add a small splash of milk to loosen it.
Use an opening that is wide enough for the batter to flow naturally. Around a 1/2 inch works well. A smaller opening can make the fries uneven and harder to pipe straight.
Keep your oil steady at 375 degrees F. If it drops too low, the fries will absorb oil and turn soft. If it is too hot, they will brown too quickly before the inside cooks through. If you like recipes that focus on that crispy-outside, soft-inside texture, my crispy gluten-free sweet potato waffles are also a hit!
Fry in small batches and give the oil a moment to come back to temperature between rounds. This same approach helps maintain texture in other fried recipes like gluten-free crab rangoon.
Let the fries drain on a wire rack instead of stacking them. This keeps the bottoms from getting soft as steam builds up

Nutrition