Few things capture the magic of summer like a county fair. The bright lights, the smell of popcorn and cotton candy, and of course—the irresistible sizzle of funnel cakes frying in hot oil. Golden, crispy, dusted with powdered sugar, and sometimes topped with fruit or whipped cream, funnel cakes are more than just food—they’re a nostalgic experience.
The good news? You don’t need to wait for the fair to roll into town. With a few pantry staples and a little frying know-how, you can make County Fair Funnel Cakes right in your own kitchen.
What Exactly is a Funnel Cake?
Despite its name, a funnel cake isn’t a cake at all. It’s a deep-fried pastry made by pouring batter through a funnel (or squeeze bottle) into hot oil in a free-form, lacy pattern. Once golden and crisp, it’s topped with powdered sugar or whatever sweet toppings your heart desires.
This beloved treat has roots in Pennsylvania Dutch cooking, but today it’s a staple at fairs, carnivals, and amusement parks all across America.
Ingredients You’ll Need
For the batter:
2 large eggs
1 cup milk
1 teaspoon vanilla extract
2 tablespoons granulated sugar
1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
For frying & topping:
Vegetable oil (for frying)
Powdered sugar (for dusting)
Optional: fresh strawberries, chocolate syrup, whipped cream, or cinnamon sugar
Step-by-Step Instructions
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