Crispy, golden, and dusted with powdered sugar, these County Fair Funnel Cakes bring the magic of the fair right into your kitchen. Light and airy on the inside with a crispy, deep-fried exterior, this classic treat is perfect for indulging your sweet tooth. Whether enjoyed plain or topped with whipped cream, fruit, or chocolate syrup, funnel cakes are always a crowd-pleaser!
Why You’ll Love This Recipe
- Authentic Fair Taste – Just like the funnel cakes you’d find at a county fair!
- Simple Ingredients – Made with pantry staples like flour, eggs, milk, and sugar.
- Quick & Easy – Takes less than 30 minutes from start to finish.
- Customizable – Add your favorite toppings for a personal touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Eggs
- Whole milk
- Vanilla extract
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Directions
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Prepare the Batter – In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, beat the eggs, milk, and vanilla extract. Slowly add the wet ingredients to the dry ingredients, mixing until smooth. The batter should have a consistency similar to pancake batter.
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Heat the Oil – Pour about 2 inches of vegetable oil into a deep skillet or pot. Heat over medium heat until the oil reaches 375°F (190°C).
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Fry the Funnel Cakes – Pour the batter into a squeeze bottle or a large measuring cup with a spout. Carefully drizzle the batter into the hot oil in a circular, swirling motion. Fry for about 1-2 minutes per side, flipping once, until golden brown.
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Drain & Serve – Remove the funnel cake from the oil and place it on a paper towel-lined plate to drain excess oil. Immediately dust with powdered sugar and serve warm.
Servings and Timing
- Servings: 4-6 funnel cakes
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Variations
- Cinnamon Sugar – Toss the warm funnel cakes in a cinnamon-sugar mixture for extra sweetness.
- Chocolate Drizzle – Top with melted chocolate or chocolate syrup.
- Berry Toppings – Add fresh strawberries, blueberries, or raspberry sauce.
- Ice Cream Sundae – Serve with a scoop of vanilla ice cream and caramel sauce.
Storage/Reheating
- Refrigeration – Store leftover funnel cakes in an airtight container for up to 2 days.
- Freezing – Freeze for up to 1 month. Reheat in the oven at 350°F (175°C) for about 5 minutes.
- Reheating – Warm up in the oven or air fryer to regain crispiness. Avoid microwaving as it can make them soggy.
FAQs
Can I make the batter ahead of time?
Yes, the batter can be made a few hours ahead and stored in the refrigerator. Just give it a good stir before frying.
What’s the best oil for frying?
Vegetable oil, canola oil, or peanut oil works best for frying funnel cakes due to their high smoke points.
How do I get the perfect swirl shape?
Use a funnel, squeeze bottle, or a piping bag to control the batter flow while drizzling into the oil.
Can I bake funnel cakes instead of frying?
Funnel cakes are traditionally fried, but you can try baking them in a well-greased muffin tin at 375°F until golden brown.
How do I know when the oil is hot enough?
Use a thermometer to check that the oil reaches 375°F. If you don’t have a thermometer, drop a small bit of batter in the oil—if it sizzles and floats immediately, it’s ready.
Why is my funnel cake greasy?
If the oil isn’t hot enough, the batter absorbs more oil. Always ensure the oil is at the right temperature before frying.
Can I use pancake mix instead of making batter from scratch?
Yes! Many fair-style funnel cakes use pancake mix. Just mix it with milk and eggs for a quick shortcut.
What’s the difference between funnel cake and churros?
Funnel cakes have a light, airy batter, while churros use a denser dough. Both are fried, but churros are piped into long strips and rolled in cinnamon sugar.
How do I keep funnel cakes crispy?
Serve them immediately after frying. If making multiple batches, keep them warm in the oven at 200°F until ready to serve.
Can I make mini funnel cakes?
Yes! Use a smaller amount of batter for bite-sized funnel cakes—perfect for dipping in chocolate or caramel sauce.
Conclusion
County Fair Funnel Cakes are a nostalgic, fun treat that’s easy to make at home. With their crispy, golden texture and endless topping possibilities, they’re sure to be a hit with family and friends. Make a batch today and bring the joy of the fair to your kitchen!
Print
County Fair Funnel Cakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 funnel cakes
- Category: Dessert
- Method: Deep-Frying
- Cuisine: American
- Diet: Vegetarian
Description
These County Fair Funnel Cakes are crispy, golden, and dusted with powdered sugar—just like the ones from your favorite fair! Made with simple pantry staples, this classic deep-fried treat is light and airy inside with a crispy exterior. Enjoy them plain or customize with toppings like whipped cream, chocolate, or fresh berries for a fun homemade dessert.
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 tbsp granulated sugar
- 2 eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Instructions
- Prepare the Batter: In a large bowl, whisk together flour, baking powder, salt, and sugar. In a separate bowl, beat the eggs, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. The batter should be slightly thicker than pancake batter.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep skillet or pot. Heat over medium heat until it reaches 375°F (190°C).
- Fry the Funnel Cakes: Pour the batter into a squeeze bottle or a measuring cup with a spout. Carefully drizzle the batter into the hot oil in a circular, swirling motion. Fry for 1-2 minutes per side, flipping once, until golden brown.
- Drain & Serve: Remove the funnel cake from the oil and place it on a paper towel-lined plate to drain excess oil. Dust with powdered sugar and serve warm.
Notes
- Cinnamon Sugar Twist: Toss warm funnel cakes in a mix of ½ cup sugar + 1 tsp cinnamon.
- Chocolate Drizzle: Drizzle with melted chocolate or chocolate syrup.
- Berry Toppings: Top with fresh strawberries, blueberries, or raspberry sauce.
- Ice Cream Sundae Style: Serve with a scoop of vanilla ice cream and caramel sauce.
- Pancake Mix Shortcut: Use store-bought pancake mix with eggs and milk for a quick version.
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