Ah, the scent of a County Fair wafting through the air—the deep-fried sweetness, the chatter of excited crowds, and the sound of laughter all around. One bite of a funnel cake, and you’re transported straight to those fun-filled days. Golden, crispy, and covered in a generous dusting of powdered sugar, these funnel cakes are the epitome of fair food! They’re simple to make at home and guaranteed to bring that fair vibe to your kitchen. Trust me, this will be a game-changer at your next treat-filled occasion.

Why You’ll Love County Fair Funnel Cakes

Name: County Fair Funnel Cakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 tablespoons granulated sugar; 2 large eggs; 1 1/2 cups whole milk; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract (optional); 2 cups vegetable oil, for frying; Powdered sugar, for dusting

This recipe isn’t just about the ingredients—it’s about creating memories. Whether you’re whipping them up for a family night, a weekend treat, or a special celebration, funnel cakes are the perfect dessert to enjoy. Here’s why they’re a favorite:

Versatile: You can customize funnel cakes by topping them with anything you like—chocolate syrup, fresh berries, whipped cream, or even a sprinkle of cinnamon. The options are endless!

Budget-Friendly: These are made with basic pantry ingredients, so you don’t have to break the bank to create something delicious and special.

Quick and Easy: The batter comes together quickly, and frying the cakes only takes a few minutes. You’ll be enjoying a warm, crispy treat in no time.

Customizable: Want to go wild? Add a little flavor to your batter, like vanilla or almond extract, or drizzle with your favorite syrup. Funnel cakes are all about making them your own.

Crowd-Pleasing: Everyone loves a good funnel cake! It’s a nostalgic dessert that’s perfect for sharing at parties, BBQs, or any casual get-together. Trust me, these are a sure hit!

Ingredients in County Fair Funnel Cakes

Let’s talk about the ingredients that make these funnel cakes so irresistibly good. They’re simple, yet create a magical, crispy, and golden treat every time. Here’s the rundown:

Flour: The base of the funnel cake. It’s what gives the cake that soft yet crispy texture when fried.

Baking Powder: This helps the funnel cakes puff up and become airy. It’s essential for getting that perfect texture.

Sugar: A little sweetness goes a long way, especially when dusted with powdered sugar later on.

Eggs: They help bind the batter together, creating that perfect consistency.

Milk: The liquid that brings everything together and gives the batter just the right thickness.

Vanilla Extract: For that extra touch of flavor. It adds a subtle sweetness that rounds out the taste.

Salt: A tiny pinch balances the sweetness and helps everything come together.

Oil: This is for frying the funnel cakes. You’ll want an oil with a high smoke point, like vegetable or canola oil, for that perfect golden color and crispiness.

Powdered Sugar: To top it all off with that classic funnel cake sweetness. (Don’t be shy with it!)

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create these golden, crispy funnel cakes:

Preheat Your Oil: Start by heating oil in a large pot or deep fryer to 375°F (190°C). The oil should be deep enough to submerge the funnel cakes. Make sure to check the temperature with a thermometer to ensure it’s perfect for frying.

Make the Batter: In a large bowl, whisk together the flour, baking powder, sugar, eggs, milk, vanilla extract, and salt. Mix until you have a smooth batter with no lumps. The batter should be thick enough to drizzle but not too stiff.

Prepare the Funnel Cake Setup: To create your funnel cake shape, you can use a funnel or a squeeze bottle. Place the funnel or squeeze bottle over the hot oil and pour the batter through in a criss-cross pattern, swirling it around to form a lace-like shape. You’ll want to move quickly to avoid overfrying.

Fry the Funnel Cake: Fry the cake for 1-2 minutes, or until it turns golden brown and crispy. Use tongs or a slotted spoon to flip it over halfway through to ensure even cooking.

Finishing Touches: Remove the funnel cake from the oil and let it drain on paper towels to absorb any excess oil. Then, dust generously with powdered sugar.

Serve and Enjoy: Serve warm and enjoy! You can top your funnel cake with whipped cream, chocolate syrup, or even fresh fruit for a little extra flair.

Nutrition Facts:
Servings: 4-6
Calories per serving: ~300

(put them as notes)

Preparation Time
Prep Time: 10 minutes
Cook Time: 5 minutes per cake
Total Time: 20 minutes

How to Serve County Fair Funnel Cakes

These funnel cakes are delicious on their own, but you can definitely get creative with toppings. Here are a few ideas to elevate your funnel cake experience:

Top with fresh strawberries, blueberries, and whipped cream for a fruity twist.
Drizzle with hot fudge or caramel sauce for an extra indulgent treat.
Serve with a side of vanilla ice cream to cool off that warm, crispy sweetness.
Add a sprinkle of cinnamon or cocoa powder for a different flavor profile.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
– Be sure to keep the oil temperature steady at 375°F (190°C) for the crispiest results.
– If you don’t have a funnel or squeeze bottle, you can also use a plastic sandwich bag with the tip cut off to drizzle the batter.
– If you want your funnel cakes to be extra crispy, let them fry for a few seconds longer, but watch them carefully to avoid burning.
– You can make these funnel cakes ahead of time, but they’re best enjoyed fresh and warm. If you have leftovers, they’ll still taste great the next day—just reheat them for a minute or two in the oven to get them crispy again.

FAQ’s

1. Can I use a different type of flour for funnel cakes?
You can, but all-purpose flour works best to give the funnel cakes their light and crispy texture. You can try cake flour, but they might be slightly softer.

2. Can I make funnel cakes without a deep fryer?
Absolutely! You can fry the funnel cakes in a large pot or skillet with enough oil to submerge them. Just make sure to maintain the oil temperature at 375°F (190°C).

3. Can I make these gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the consistency of the batter and adjust if needed.

4. What if I don’t have powdered sugar?
You can use regular granulated sugar, but powdered sugar gives the funnel cakes that signature fair look and melts beautifully on top.

5. Can I make the batter ahead of time?
Yes! You can prepare the batter and store it in the fridge for up to 24 hours. Just stir it well before using.

6. How do I know when the oil is ready?
The oil should be at 375°F (190°C). If you don’t have a thermometer, you can test it by dropping in a small bit of batter—if it sizzles and floats to the top, it’s ready.

7. Can I make funnel cakes in the oven?
Funnel cakes are traditionally fried, but if you’re looking for a healthier version, you can bake them at 400°F (200°C) on a parchment-lined baking sheet. They won’t be quite as crispy, but they’ll still taste great!

8. How long can I store leftover funnel cakes?
Leftover funnel cakes can be stored in an airtight container for up to 2 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to bring back the crispiness.

9. Can I use a squeeze bottle for the batter?
Yes, a squeeze bottle is perfect for making those beautiful swirls. Just make sure the batter isn’t too thick, or it won’t flow easily.

10. Can I make funnel cakes mini-sized?
Definitely! Just use a smaller funnel or squeeze bottle to make mini versions of funnel cakes for bite-sized fun. Adjust frying time slightly for smaller cakes.

Conclusion

There you have it—County Fair Funnel Cakes that bring all the joy and nostalgia of a fair right to your home. Crispy, golden, and dusted with powdered sugar, these treats are sure to become a favorite. Whether you’re making them for a special occasion or just because, they’re the kind of dessert that always brings smiles. So, what are you waiting for? Go ahead and treat yourself—you deserve it!

County Fair Funnel Cakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

County Fair Funnel Cakes are a classic carnival treat, crispy on the outside and soft on the inside, dusted with powdered sugar. Perfect for a fun dessert or snack to bring the fair experience to your home.

Author: Grace Sullivan
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 4 funnel cakes 1x
Category: Dessert
Method: Fry
Cuisine: American
Diet: Vegetarian

Instructions

In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
In another bowl, beat the eggs, milk, vanilla extract, and almond extract (if using) until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
Heat the vegetable oil in a deep frying pan or pot to 350°F (175°C).
Pour the batter into a funnel or squeeze bottle, holding it over the hot oil. Carefully drizzle the batter in a circular motion to form a spiral pattern in the hot oil.
Fry the funnel cakes for 2-3 minutes, or until golden brown and crispy. Flip halfway through to ensure even cooking.
Using tongs, remove the funnel cakes from the oil and place them on paper towels to drain any excess oil.
Dust with powdered sugar and serve immediately while warm.

Notes

For extra flavor, you can add cinnamon or nutmeg to the batter.
Top with fresh berries, whipped cream, or chocolate sauce for a delicious variation.
Funnel cakes are best enjoyed immediately, but you can store leftovers in an airtight container and reheat in the oven to regain crispness.