Step right up — it’s time to bring the fairground home! Chef Joe Sasto’s Strawberry Dusted Funnel Cake is a playful twist on the nostalgic carnival classic. This recipe takes the familiar crispy, golden swirls of deep-fried batter and dresses them up with a blushing dusting of strawberry-infused powdered sugar. The result is a treat that’s light, crisp, and delicately sweet — the kind of dessert that begs to be torn apart and shared while it’s still warm.

With just a few pantry staples and a quick fry, you’ll have a show-stopping snack that feels as whimsical as it does indulgent. The batter comes together in minutes, the frying is fast and fun, and the strawberry sugar adds a burst of color and flavor that makes every bite taste like summer. Whether you’re channeling state fair nostalgia or creating a fresh twist for brunch or dessert, this funnel cake promises a little joy (and a little mess) in every bite.

Sear. Simmer. Sasto!

Name: Funnel Cake with Strawberry Dust
Prep time: 10 min
Cook time: 10 min
Cuisine: Chef Joe Sasto

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1. Make the Batter

In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, and vanilla. Pour wet into dry and whisk until smooth — batter should be pourable but not watery.

2. Heat the Oil

In a deep skillet or pot, heat 1–2 inches of oil to 375°F.

3. Fry the Funnel Cake

Transfer batter into a squeeze bottle, piping bag, or measuring cup with a spout. Carefully drizzle the batter in a circular, overlapping pattern into the hot oil. Fry until golden brown, about 1–2 minutes per side. Remove and drain on a paper towel-lined tray.