Recipe by Sina Mizrahi

Savory Funnel Cakes

add or remove this to/from your favorites
Dairy Dairy
Easy Easy
4 Servings

Chanukah is the best time to have fun with fried foods. That’s why funnel cakes got a savory twist this year with some fun toppings.   Yields 6-8 cakes


Savory Funnel Cakes

  • 1 egg

  • 1/2 cup water

  • 1/2 cup milk

  • 1 and 1/2 cups all purpose flour, such as Glicks

  • 1 and 1/2 teaspoons baking powder

  • 1 teaspoon onion salt

  • 1/4 teaspoon salt

  • 1/4 teaspoon cracked black pepper, such as Gefen

Garlic Knot Variation

  • 4 tablespoons chopped parsley

  • 4 to 5 tablespoons grated parmesan

Falafel and Tahini Variation

  • 1/4 teaspoon Pereg Cumin

  • 1/4 teaspoon ground coriander

  • 1/4 teaspoon dried parsley

Everything But the Bagel Variation

  • 1 teaspoon sour cream

  • 1/2 teaspoon everything but the bagel spice


Prepare the Funnel Cakes


In a medium bowl, combine the egg, water, and milk. Add the flour, baking powder, onion salt, salt, and black pepper and mix until you get a loose, lump-free batter. (If preparing the Falafel and Tahini funnel cakes, add the seasonings now.)


Heat two inches of oil in a skillet or pot over medium-high heat until it reaches 375 degrees Fahrenheit. Reduce to medium heat.


Transfer batter to a squeeze bottle and squeeze out into the hot oil or pour through a funnel, swirling around to create overlapping strings in a circle. Work in batches, not to overcrowd the pan. Fry for two to three minutes per side, or until golden brown.


Transfer to a paper-towel-lined dish to absorb excess oil and top with your favorite toppings while still hot:   · Garlic Knot: In a small bowl, mix parsley, parmesan, and garlic. Top each funnel cake and serve.   · Falafel and Tahini: Drizzle with tahini before serving.   · Everything but the Bagel: Smear sour cream over the funnel cakes and top with everything but the bagel spice.

Savory Funnel Cakes

Please log in to rate


Notify of
Inline Feedbacks
View all comments