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–+ servings

Sourdough Discard Funnel Cake Recipe: Homemade Funnel Cake

Making this sourdough discard funnel cake recipe is the perfect way to turn your leftover sourdough starter into a simple, nostalgic treat. It's a delicious recipe with a unique twist, and easier than you'd think!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Serving Size 5 Large Funnel Cakes

Ingredients

  • 1 1/2 cups all purpose flour
  • 2 Tablespoons cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup whole milk
  • 1/2 cup sourdough starter
  • 2 eggs
  • 1/2 teaspoon vanilla
  • Lard or frying oil of choice coconut oil, avocado oil, vegetable oil
  • Powdered sugar for dusting
  • optional: cinnamon for dusting

Instructions

  • In a large measuring cup with a pour spout (mine is a 5 cup measuring cup) combine flour, sugar, baking powder, and salt until combined.
  • Create a well in the middle of your dry ingredients and add the milk, sourdough starter, eggs, and vanilla.
  • Using a fork or whisk begin to mix the wet ingredients in the center of the batter, gradually mixing the dry ingredients into the wet ingredients.
  • Mix until completely combined taking care to scrape the bottom of the measuring cup.
  • Fill a medium sized, heavy-bottomed pan with 2-3" of lard (or frying oil of your choice) and heat over medium heat until slightly smoking or shimmering. (A thermometer would read about 375°) - See notes for further information.
  • When the oil is preheated, pour a slow, thin stream of batter over the hot oil using a criss-crossing motion, creating the web of your funnel cake.
  • Fry for about 90 seconds before flipping using tongs or a wire spider. Fry another 60-90 seconds on the second side, or until golden brown.
  • Remove to a plate lined with a paper towel and immediately dust with powdered sugar and (optional) cinnamon.
  • Repeat the cooking instructions with the remaining batter, but allow the oil to reheat for a few seconds between batches to ensure even cooking.

Notes

  • To test the heat of the skillet without a thermometer, flick a pinch of flour into the oil - if hot enough, it should immediately sizzle.
  • To reheat funnel cakes in the oven, bake at 450 directly on the rack for 3 minutes
  • To reheat funnel cakes in an air fryer, preheat to 350 and reheat for 3 minutes.