Description
County Fair Funnel Cakes are a classic American carnival treat featuring a light and crispy fried batter dusted generously with powdered sugar. Perfect for recreating the nostalgic fair experience at home, these funnel cakes combine a simple batter made from flour, sugar, eggs, and milk, fried to golden perfection and served warm for an irresistible dessert.
Ingredients
Scale
Batter Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1½ cups whole milk
- 1 teaspoon vanilla extract
For Frying & Serving
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined to create the dry base of the batter.
- Mix Wet Ingredients: In a separate bowl, beat the two large eggs thoroughly, then whisk in the whole milk and vanilla extract to incorporate all wet components smoothly.
- Combine Batter: Gradually pour the wet ingredients into the dry ingredients while stirring gently until a smooth batter forms. Aim for a consistency similar to pancake batter—pourable but not too runny.
- Heat Oil: Pour 1 to 2 inches of vegetable oil into a deep skillet or pot and heat over medium-high heat until the temperature reaches 375°F (190°C), optimal for frying.
- Shape and Fry the Funnel Cakes: Pour the batter into a funnel, squeeze bottle, or piping bag. Carefully drizzle the batter in a circular, lacy pattern into the hot oil, overlapping slightly to form a roughly round shape. Fry each cake for 1 to 2 minutes per side until golden brown and crisp.
- Drain Excess Oil: Remove each funnel cake with tongs and place on paper towels to absorb excess oil, ensuring a crisp texture.
- Serve: Dust the funnel cakes generously with powdered sugar and serve warm for the best taste experience.
Notes
- For a delicious variety, top funnel cakes with fresh fruits, whipped cream, chocolate sauce, or cinnamon sugar.
- The batter can be prepared ahead of time and stored in the refrigerator for up to 24 hours to save time on serving day.
