Made with flour, eggs, milk, and vanilla, these Mini Funnel Bites are golden, fluffy, and sprinkled with powdered sugar—just like the fair.
Okay, so let’s get this out of the way: I wasn’t trying to recreate some epic gourmet dessert when I made these. Nope. I was standing in my kitchen, in my socks, craving something sweet and fun and kinda ridiculous—and bam, funnel cake memories just slammed into my brain.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You know that feeling? That sugar-dusted, everything-smells-like-fried-dough, summer-at-the-fair kind of joy?
Well, these Mini Funnel Bites brought it all flooding back. Only this time, I didn’t have to stand in line or pay $9 for one the size of my face (although no shame in that game). These little guys are homemade, bite-sized, and they somehow taste even better because you made them yourself. Messy? Yes. Imperfect? For sure. Worth it? Absolutely.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Mini Funnel Bites Recipe?
You know when a recipe is just so easy it feels like you’re getting away with something? That’s these. You’re basically tossing everything in a bowl, giving it a whisk, and then scooping it into hot oil. That’s it. No funnel, no deep fryer, no special tools—just your favorite skillet and a little faith.
They cook fast (we’re talking golden brown in seconds), and they’re super flexible. Want ‘em sweet? Powdered sugar and jam. Want to be fancy? Try cinnamon-honey butter or whipped cream. Or do what I did last week: dunk them in Nutella and call it dinner. Zero regrets.
They’re also dangerously snackable. One minute you’ve made 30, the next… you’re staring at an empty plate wondering where your self-control went.
Ingredient Notes:
Let’s not overthink it—this is comfort food. Here’s what you’re working with:
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Eggs – Beat ‘em until they’re all fluffy and foamy. Think: pancake vibes.
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Milk – I usually go with whole milk, but I’ve used almond and oat when I was low on groceries. Still works.
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Vanilla Extract – Just a splash makes the whole kitchen smell dreamy.
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Flour – Regular all-purpose does the job. No need to sift unless you’re feeling extra.
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Baking Powder – For the puff. Skip it and you’ll end up with little chewy blobs. (Still edible, but meh.)
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Sugar & Salt – Just a little of each for balance.
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Powdered Sugar – This is non-negotiable. You need that messy, snowy finish.
How To Make Mini Funnel Bites?
Step 1: Whip the Eggs
Crack two eggs into a big bowl and whisk them like your life depends on it—or just until they’re nice and frothy. It’s your call.
Step 2: Add the Good Stuff
Pour in the milk and vanilla. Give it another whisk. You might be tempted to taste it—don’t. Raw eggs, remember?
Step 3: Dry Meets Wet
Add the flour, sugar, baking powder, and salt. Mix until smooth. If it’s a little lumpy, don’t panic—it’ll still fry up beautifully.
Step 4: Heat the Oil
Grab your biggest skillet and pour in about ¾ inch of oil. Heat it to 375°F. If you don’t have a thermometer, drop in a tiny blob of batter—if it sizzles and rises, you’re golden.
Step 5: Fry, Baby, Fry
Use a small cookie scoop (or spoon if you’re winging it) and gently drop dollops of batter into the hot oil. They’ll puff right up. Once the bottoms are golden, flip ‘em and do the other side. It’s quick, so no wandering off to check Instagram.
Step 6: Drain + Sugar Shower
Transfer your little golden puffs to paper towels and then immediately hit them with powdered sugar. It’s not optional. Go hard or go home.
Want To Save This Recipe?
Step 7: Serve or Snack Immediately
You can plate these with chocolate syrup, fruit, whipped cream, maple butter, you name it. Or just eat ‘em straight from the towel while they’re still warm. No one’s judging here.
Storage Options:
Real talk: they’re best fresh. Like right now while your kitchen still smells like happiness kind of fresh. But if you’ve got leftovers, pop them in a container and leave them at room temp for a day or two. You can reheat them in a toaster oven to crisp them up, but be warned—they won’t be as magical as they were fresh outta the oil. Still good, though.
Variations and Substitutions:
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Cinnamon Sugar Coating – Toss ‘em in cinnamon sugar instead of powdered.
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Savory Twist – Skip the vanilla and sugar, add herbs and cheese, and dunk in marinara. Yep, that’s legal.
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Spiced Batter – Try adding a pinch of pumpkin pie spice or cardamom.
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Fruity Drizzle – Heat up some jam, thin it with a bit of water, and use it like a glaze. Super pretty and tasty.
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Gluten-Free – Just sub the flour with a 1:1 gluten-free blend. I’ve done it, and it still puffs up like a dream.
What to Serve with Mini Funnel Bites?
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Breakfast Spread – Eggs, bacon, fruit, and a big ol’ mug of coffee.
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Dessert Board – Lay ‘em out with fruit, sauces, marshmallows, and chocolate. Instant wow-factor.
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Afternoon Pick-Me-Up – Hot chai or espresso and a handful of funnel bites? It’s the grown-up version of recess.
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Kid Lunchbox Hero – Pack a few in a lunch bento with yogurt and berries. Bonus points if you sneak in a note.
Frequently Asked Questions:
Can I make the batter ahead?
Sure can. Just mix it, cover it, and pop it in the fridge overnight. Let it sit on the counter a bit before frying so it’s not ice cold.
Do I need a deep fryer?
Nope. A skillet and some oil work just fine. Deep frying scares me too, so we’re in this together.
Can I bake these instead of frying?
Technically yes… but no. You could bake spoonfuls in a mini muffin pan, but it won’t give you that same crispy outside. It’s like comparing toast to a croissant. Just not the same.
And there you have it. Mini Funnel Bites that are big on flavor, loaded with fairground nostalgia, and dangerously easy to devour. Honestly, I can’t wait to hear how yours turn out. Did you drizzle yours with honey? Dunk ‘em in Nutella? Eat five before your kids even saw the plate?
Tell me everything. I’m here for it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mini Funnel Bites
Ingredients
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Neutral oil for frying such as vegetable or canola oil
- Powdered sugar for dusting (to taste)
Instructions
Prepare the Batter:
- In a large mixing bowl, beat the eggs thoroughly until foamy. Add the milk and vanilla extract and whisk until well combined.
Incorporate Dry Ingredients:
- Gradually sift in the flour, sugar, baking powder, and salt. Whisk continuously until a smooth and lump-free batter forms. The mixture should have a pourable consistency, similar to pancake batter.
Heat the Oil:
- In a large, heavy-bottomed skillet, heat approximately ¾ inch of oil over medium heat. Bring the oil to a temperature of 375°F (190°C), using a thermometer for accuracy. Alternatively, test with a small drop of batter—if it sizzles and rises, the oil is ready.
Fry the Bites:
- Using a small cookie scoop or spoon, gently drop small portions of the batter into the hot oil, taking care not to overcrowd the pan. Fry until the bottoms are golden brown, approximately 1–2 minutes. Carefully flip each piece and fry the second side until evenly golden.
Drain and Cool:
- Transfer the cooked funnel bites to a plate lined with paper towels to remove excess oil. Allow to cool slightly before dusting generously with powdered sugar.
Optional Serving Suggestions:
- Serve warm with assorted dipping sauces such as chocolate syrup, berry compote, or maple glaze. For breakfast, pair with whipped cream, scrambled eggs, bacon, or fresh fruit.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
