Bring the excitement of the county fair to your kitchen with these homemade Funnel Cakes ! Crispy on the outside, soft on the inside, and dusted with powdered sugar, these delightful treats are perfect for indulging in nostalgic fair food magic. Whether you’re hosting a party or just craving something sweet, this recipe is easy, fun, and oh-so-delicious.
Prep Time
- 10 minutes
Cook Time
- 3–4 minutes per batch
Total Time
- 25–30 minutes
Servings
- 6–8 funnel cakes
Ingredients
- 2 large eggs
- 1 cup milk
- 1 cup water
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
- Optional toppings: chocolate syrup, caramel sauce, fresh fruit, whipped cream
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, whisk together the eggs, milk, water, and vanilla extract until smooth.
- Add the flour, sugar, baking powder, and salt to the wet ingredients. Whisk until the batter is smooth and free of lumps. The consistency should be similar to pancake batter—if it’s too thick, add a splash of water. Let the batter rest for 5–10 minutes while you prepare for frying.
Step 2: Heat the Oil
- Pour vegetable oil into a deep skillet, Dutch oven, or deep fryer, filling it about 2–3 inches deep. Heat the oil to 375°F (190°C) . Use a candy thermometer to monitor the temperature.
- If you don’t have a thermometer, test the oil by dropping a small amount of batter into it. If it sizzles and rises to the surface immediately, the oil is ready.
Step 3: Fry the Funnel Cakes
- Using a funnel, squeeze bottle, or plastic bag with a corner snipped off, pour or drizzle the batter into the hot oil in a circular motion to form a lacy, web-like pattern. Aim for a diameter of about 6–8 inches.
- Fry for 1–2 minutes per side , or until golden brown and crispy. Use tongs or a slotted spoon to flip the funnel cake halfway through cooking. Be careful not to overcrowd the pan—cook one funnel cake at a time if needed.
Step 4: Drain and Dust
- Transfer the cooked funnel cake to a plate lined with paper towels to drain excess oil.
- While still warm, dust generously with powdered sugar using a fine-mesh sieve or shaker.
Step 5: Add Toppings (Optional)
- For an extra indulgent treat, drizzle chocolate syrup, caramel sauce, or top with fresh fruit and whipped cream. Get creative and customize your funnel cakes to your liking!
Step 6: Serve and Enjoy
- Serve the funnel cakes warm and enjoy them fresh out of the fryer for the best texture and flavor. Store leftovers in an airtight container at room temperature for up to 1 day , but note they are best enjoyed fresh.
Pro Tips
- Batter Consistency: The batter should flow easily but not be too thin. Adjust with a little more flour or water as needed.
- Oil Temperature: Maintaining the correct oil temperature is key to achieving crispy funnel cakes. If the oil is too hot, the cakes will burn; if it’s too cool, they’ll absorb too much oil and become greasy.
- Funnel Alternatives: If you don’t have a funnel, use a squeeze bottle or a resealable plastic bag with a small hole cut in one corner to drizzle the batter.
- Make Ahead: Prepare the batter ahead of time and store it in the fridge for up to 24 hours. Stir well before using.
Nutrition Facts (Per Funnel Cake, based on 8 servings)
- Calories: 320
- Protein: 6g
- Carbohydrates: 45g
- Fat: 14g
- Fiber: 1g
- Sugar: 12g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
These County Fair Funnel Cakes capture the essence of carnival fun right in your own kitchen. With their crispy edges, tender centers, and sweet powdered sugar coating, they’re a crowd-pleasing treat that’s perfect for parties, game nights, or just because. Plus, making them at home allows you to skip the lines and enjoy them fresh and hot!
Ready to make your own funnel cakes? Grab your ingredients, heat up the oil, and get ready to enjoy the ultimate fairground classic without leaving home.
