Homemade Sourdough Funnel Cakes (Discard Recipe)
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Craving the nostalgic taste of fairground funnel cakes with a unique twist? Try these homemade Sourdough Funnel Cakes! This easy recipe transforms leftover sourdough discard into crispy, tangy delights that kids of all ages will love.
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Whenever summer rolls around, memories of going to the fair or amusement parks with my family come to mind. While roller coasters will always have my heart, the true star of either these outings had to be the food!
That smell of freshly fried corn dogs, cheese curds, and funnel cakes makes my mouth start to water just thinking about it!
But whether you able to go to the state-fair or not this summer, you can still enjoy the best part at home – the food!
So get ready to dive into this delicious recipe that puts a unique twist on a traditional favorite! These Sourdough Discard Funnel Cakes are a quick, simple, and mouthwatering treat that will transport you straight to the fair.
Kids of all ages will love these funnel cakes, which combine the nostalgic taste of traditional powdered sugar funnel cakes with the depth of flavor from the sourdough discard . Whether you’re looking for a fun dessert or a delightful snack, this recipe is sure to be a hit!
So grab your sourdough discard and get ready to enjoy a slightly tangy twist on a classic carnival treat.
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Why You’ll Love This Recipe:
Easy Sourdough Discard Recipe
If you’re like me, I’m always looking for new and delicious ways to incorporate leftover sourdough starter into my cooking. Sourdough Funnel Cakes are the perfect way to reduce waste in your kitchen!
Fun
No need to wait for special holidays or a special occasion, these fried funnel cakes are so easy and so much fun to make any day of the year!
Crispy and Sweet
Just like those at the fair, each bite of these Sourdough Funnel Cakes are crispy as can be with just a hint of sweetness. Top with your favorite sweet topping for the perfect summer treat!
Ingredients
*For precise measurements, scroll down to the bottom of the page to find the recipe card.**
Flour – All-purpose flour works just fine for this recipe.
Sugar – For a richer flavor, you can substitute white sugar with brown sugar. I love a sweeter batter, but you can adjust the amount of sugar to your preference.
Baking Powder – Since this is a sourdough discard recipe, baking powder will help this dough fry up light and crispy!
Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Sourdough Starter Discard – For sweet recipes like this Sourdough Funnel Cake, I prefer using unfed sourdough starter that is no older than 2 weeks.
Eggs – Two large eggs help to bring structure to this batter.
Milk – I used whole milk, but this can be substituted with your favorite dairy-free option like almond or oat milk. You may need to add a little more liquid to achieve the perfect consistency.
Vanilla – For the best flavor, opt for vanilla extract rather than imitation.
Oil – Use a neutral oil like tallow, avocado oil, or vegetable oil
Supplies
Wire Rack
How to Make Sourdough Funnel Cakes
Pour oil in a heavy-bottom pot, like a Dutch Oven, and fill with a neutral oil about a 1/3 of the way. Using a candy thermometer, heat the oil to 375 degrees F.
While the oil is heating, add the sourdough discard, eggs, milk and vanilla extract in a large mixing bowl. Whisk until smooth.
In a separate bowl, add the flour, sugar, baking powder and salt. Whisk until thoroughly combined.
Gradually pour the dry ingredients into the wet ingredients, while simultaneously whisking. Continue to whisk until the batter is without any large lumps (a few smaller lumps are okay).
Once the oil is hot, pour the batter into a liquid measuring cup. This makes for an easier and less messy process!
While your pointer finger covers the hole of a funnel with a 1/2 inch opening, pour about 1/3 – 1/2 cup of the batter into the funnel. When ready, release the opening of the funnel and allow the batter to drizzle into the hot oil. Slowly move the funnel in circular and criss-cross motions to create the funnel shape.
**No funnel? No worries! See below for alternative tools.
Fry until golden brown (about 60-90 seconds), then using a wire spider strainer, carefully flip the Sourdough Funnel Cake to the second side. Continue to fry until beautifully golden brown (about 60 seconds or so).
Remove the funnel cake from the hot oil and place it on a piece of paper towel on a wire rack to collect any excess oil.
Immediately top with powdered sugar and enjoy!
**Before frying up the next funnel cake, be sure to allow the oil to return to temperature!
Toppings
You can’t go wrong with a piping-hot funnel cake dusted high with powdered sugar! It’s classic because it’s just that good! However, if you are looking for a way to jazz up Sourdough Funnel Cakes, why not try a few of these other favorite toppings.
Sweet Sauces – Hot fudge, salty caramel, melty peanut butter or fruit sauces add an extra decadent flavor.
Fruit – like fresh blueberries, strawberries, or sliced bananas
Cinnamon Sugar
Marshmallow Fluff
Whipped Cream
A Scoop of Ice Cream – Make it an extra decadent dessert with a scoop of your favorite ice cream on top!
How to Store
Store leftover Sourdough Funnel Cakes in an airtight container in the fridge for up to 2 days. To reheat, place the cakes on a sheet pan in the oven for 10 minutes at 350 degrees, or until warm.
FAQs:
Can I long ferment the Sourdough Funnel Cake batter?
I would suggest long fermenting this batter in the fridge for up to 24 hours.
Can I make Sourdough Funnel Cakes if I don’t have a funnel?
Absolutely! Instead of a funnel, you can use a liquid measuring cup or a piping bag with a 1/2 inch opening.
What oil is best for frying?
I recommend using a neutral oil for in my sourdough funnel cake recipe. Tallow, avocado oil, or vegetable oil all work great and are my frying oils of choice for frying everything from churros to fried pickles.
Happy cooking!
More Fried Sourdough Recipes Like This:
Fried Sourdough Churros with Chocolate Sauce
Crispy Sourdough Fried Chicken Tenders
Sourdough Corn Dogs
Fried Sourdough Cheese Curds
Sourdough Funnel Cake Recipe
Craving the nostalgic taste of fairground funnel cakes with a unique twist? Try these Sourdough Discard Funnel Cakes! This easy recipe transforms leftover sourdough discard into crispy, tangy delights that kids of all ages will love.
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
- 1 cup sourdough discard (280g) ** see notes below
- 2 large eggs
- 1/2 cup milk (125g)
- 1 teaspoon vanilla extract (4g)
- 1 1/2 cups all-purpose flour (210g)
- 3 Tablespoons sugar (36g)
- 1 1/2 teaspoons baking powder (4g)
- 1/2 teaspoon salt (4g)
- oil for frying
- powdered sugar for dusting
Instructions
1. Pour oil in a heavy-bottom pot, like a Dutch Oven, and fill with a neutral oil about a 1/3 of the way. Using a candy thermometer, heat the oil to 375 degrees F.
2. While the oil is heating, add 1 c sourdough discard (280g), 2 eggs, 1/2 c milk (125g) and 1 tsp vanilla extract (4g) in a large mixing bowl. Whisk until smooth.
3. In a separate bowl, add 1 1/2 c flour (210g), 3 T sugar (36g), 1 1/2 tsp baking powder (4g) and 1/2 tsp salt (4g). Whisk until thoroughly combined.
4. Gradually pour the dry ingredients into the wet ingredients, while simultaneously whisking. Continue to whisk until the batter is without any large lumps (a few smaller lumps are okay).
5. Once the oil is hot, pour the batter into a liquid measuring cup. This makes for an easier and less messy process!
6. While your pointer finger covers the hole of a funnel with a 1/2 inch opening, pour about 1/3 - 1/2 cup of the batter into the funnel. When ready, release the opening of the funnel and allow the batter to drizzle into the hot oil. Slowly move the funnel in circular and criss-cross motions to create the funnel shape.
**No funnel? No worries! See below for alternative tools.
7. Fry until golden brown (about 60-90 seconds), then using a wire spider strainer, carefully flip the Sourdough Funnel Cake to the second side. Continue to fry until beautifully golden brown (about 60 seconds or so).
8. Remove the funnel cake from the hot oil and place it on a piece of paper towel on a wire rack to collect any excess oil.
9. Immediately top with powdered sugar and enjoy!
**Before frying up the next funnel cake, be sure to allow the oil to return to temperature!
Notes
If you only have a 1/2 cup of sourdough discard, increase the amount of flour to 245g and milk to 188g.
Toppings
You can't go wrong with a piping-hot funnel cake dusted high with powdered sugar! It's classic because it's just that good! However, if you are looking for a way to jazz up Sourdough Funnel Cakes, why not try a few of these other favorite toppings.
Sweet Sauces - Hot fudge, salty caramel, melty peanut butter or fruit sauces add an extra decadent flavor.
Fruit - like fresh blueberries, strawberries, or sliced bananas
Cinnamon Sugar
Marshmallow Fluff
Whipped Cream
A Scoop of Ice Cream
How to Store
Store leftover Sourdough Funnel Cakes in an airtight container in the fridge for up to 2 days. To reheat, place the cakes on a sheet pan in the oven for 10 minutes at 350 degrees, or until warm.
FAQs:
Can I long ferment the Sourdough Funnel Cake batter?
I would suggest long fermenting this batter in the fridge for up to 24 hours.
Can I make Sourdough Funnel Cakes if I don't have a funnel?
Absolutely! Instead of a funnel, you can use a liquid measuring cup or a piping bag with a 1/2 inch opening.
What oil is best for frying?
I recommend using a neutral oil for in my sourdough funnel cake recipe. Tallow, avocado oil, or vegetable oil all work great and are my frying oils of choice for frying everything from churros to fried pickles.
I made this recipe tonight and Oh…My…Goodness…..it is sooooo good. It was a little too thick to go through my funnel, so I had to use a piping bag. It was very messy but still tasted amazing.
Oh my goodness—thank you!! I’m so glad you loved them! Yes, the batter can be a bit thick depending on how bubbly the discard is, but great call using a piping bag—that’s a perfect backup plan. Messy funnel cakes are kind of part of the fun, right? 😂 So happy they still turned out delicious!
My family loved these! They did turn out a bit thick, so we used a piping bag instead of a funnel. I also was able to get away with only an inch of oil in a dutch oven at 275 degrees instead of 375. I couldn’t get past 300 without it smoking.
So glad your family loved them! Using a piping bag is such a smart idea! For the oil temperature — 375°F is ideal for that light, crispy texture without absorbing too much oil, so if your oil is smoking at a lower temp, it might be the type of oil you’re using or a thermometer calibration issue. I recommend using a high–smoke point oil like avocado, tallow, peanut, or vegetable oil so you can safely reach 375°F without smoking.