So Yummy and easy to make! Not only did the kids love it but the adults we're in heaven too.

Very good. I used 2 cups of milk and vanilla extract right off the bat because of the reviews and then found myself adding an extra cup of flour as the first batch didn't puff up right. Next time I will follow the recipe. I used an empty water bottle instead of a funnel which worked better for me and you can put the top on and store the rest for later. The vanilla gave a good taste but a bit unusual for what I'm used to so I will also not be adding that next time.

This tasted GREAT! However, I'm rating only 4 stars because the recipe requires unnecessary ingredients, namely baking soda and cream of tartar. I thought I would see if there was a noticeable difference in flavor and/or outcome with the combination of baking soda/cream of tartar as opposed to just baking powder. The cream of tartar (acid) is used to activate the baking soda (which requires an acid in order to activate). Baking powder would be easier/quicker to use and just as effective (so long as it's not expired) with equal if not better results(in my opinion). I added a splash of vanilla and a tiny drop of almond emulsion (flavor) to the batter for some extra flavor. Sifted powdered sugar on the entire funnel cake and served with cut strawberries and whipped cream. My family LOVES this quick, easy, yet tasty dessert. I made this for a diabetic friend once too - who loved it because it is made with very little sugar! TIPS: I find that sifting the flour. sugar, salt, and baking powder (or soda/tartar) together - and adding the milk/egg to the flour is best. The batter is very smooth. Also - I recommend using a cast iron skillet to fry as the iron maintains the heat/temp better than other pans when the cold batter is added to the hot oil.

The best funnel cake ever! Easy. Family loves it!

I picked up a tip somewhere about using a clean and empty salad dressing bottle to pour the batter into the hot oil (it has to be the ones with the easy pour hole on the top). I also added a little bit of vanilla, and the result was beyond my expectations. We make this up whenever we entertain and serve it with fresh strawberries and icecream :)

Good recipe. Would recommend Almond extract though. It makes a difference.

These were good, though they just weren't quite what I'm used to...I can't quite put my finger on what it is. I prefered Funnel Cakes IV from this site.

Recently I bought a funnel cake mix at the grocery store, and it was so good I later craved another. All the stores were closed and my normally stocked kitchen was bare. This recipe stood up to a full list of substitutions - I used mayo instead of an egg, lemon juice instead of cream of tartar, and bisquick instead of flour. It was still lick your fingers tasty!

This was very simple to do and tasted great! I used an old chocolate syrup bottle to squeeze the batter into the oil and it worked great!

Good recipe. I've tried using almond extract and cinnamon in the batter.

For all of those that can't have gluten--you've got to try this with gluten-free flour mix! (I used Bob's Red Mill). It will take you back to the county fair.

Very light texture, good flavor, but was too thick to use a funnel. My hubby said they tasted like Belgian waffles. This was the very same flavor and light and airy texture. This might be a great batter to try in my Belgian waffle iron. I did add about a half tsp. of vanilla to the batter. 4.5 stars for this keeper!

I just had to try this as i never had Funnel cake,it was out of this world.!!! My hubby loved it.if you don't have a funnel,use a plastic ziplock.Snip opening so the batter will flow through nicely. Again this was yummie!!!Linda J.

I have made these for my husband and my nieghbors several times and so far everyone loves them...one of my nieghbors even passed on going to the fair because she was able to get funnel cakes at my house.....added extra vanilla and used unrefined sugar....turned out perfect

I've made this many times, doubles well. My kids love it!!

I thought the recipe was great, but also added more milk so that it would flow through a funnel. Although some people suggested using a large measuring cup or squeeze bottle, the funnel is what gives the cakes their inconsistent bumpy texture. That's what makes it a true funnel cake ... some parts are crispier other parts doughy. Yum!