Step-by-Step Instructions
Heat the oil
Pour about 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot.
Heat to 375°F (190°C). A kitchen thermometer is helpful here to keep the temperature steady.
Make the batter
In a mixing bowl, whisk eggs, milk, vanilla, and sugar until combined.
In another bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients into the wet mixture, whisking until smooth. The batter should be pourable but not too thin—similar to pancake batter.
Fry the funnel cakes
Transfer the batter into a funnel, squeeze bottle, or even a measuring cup with a spout.
Hold the funnel a few inches above the hot oil and drizzle the batter in a circular, crisscross pattern.
Fry for 1–2 minutes per side, until golden brown.
Use tongs or a slotted spoon to carefully flip, then drain on paper towels.
Top and serve
Generously dust with powdered sugar while warm.
Add your favorite toppings for a county fair-worthy treat.
Tips for Perfect Funnel Cakes
Control the oil temperature: Too hot and they’ll burn outside while staying raw inside; too cool and they’ll absorb excess oil.
Practice your pour: The beauty of funnel cakes is in their imperfect, lacy patterns—don’t worry about making them “perfect.”
Get creative with toppings: Powdered sugar is classic, but chocolate drizzle, caramel, or even a scoop of ice cream can make them unforgettable.
Why You’ll Love Making Funnel Cakes at Home
Recreating funnel cakes in your kitchen is more than just about the food—it’s about the feeling. Each bite brings back the joy of fairs and carnivals, the laughter of friends, and the carefree spirit of summertime. Plus, homemade funnel cakes give you the freedom to customize flavors and toppings exactly the way you like them.
So next time you’re craving a taste of the fair, skip the ticket line and head to your kitchen. With this simple recipe, County Fair Funnel Cakes can be a year-round treat.
