Savor The Delight: County Fair Funnel Cakes (Print version)
Crisp, tender county fair funnel cakes made at home with pantry staples, hot oil, and a generous dusting of powdered sugar.
# Ingredients:
For frying
01 -
6 cups (1.4 L) vegetable oil, canola oil, or peanut oil, for frying
For the batter
02 -
2 cups (240 g) all-purpose flour
03 -
2 teaspoons baking powder
04 -
2 tablespoons (25 g) granulated sugar
05 -
1/2 teaspoon fine salt
06 -
1/4 teaspoon ground cinnamon, optional
07 -
2 large eggs
08 -
1 1/2 cups (360 ml) whole milk, plus more if needed
09 -
1 teaspoon vanilla extract
For serving
10 -
3/4 cup (85 g) powdered sugar, for dusting
11 -
Fresh strawberries, chocolate sauce, or whipped cream, optional
# Instructions:
01 -
Add 2-3 inches of oil to a heavy pot or Dutch oven. Heat over medium to medium-high heat until the oil reaches 365°F on a deep-fry thermometer.
02 -
In a large bowl, whisk the flour, baking powder, granulated sugar, salt, and cinnamon until evenly mixed.
03 -
In a separate bowl, whisk the eggs, milk, and vanilla. Pour into the dry ingredients and whisk just until smooth. The batter should pour in a thin ribbon. Add milk 1 tablespoon at a time if needed.
04 -
Transfer some batter to a funnel, squeeze bottle, piping bag, or zip-top bag with the corner snipped. Keep the opening closed until you are ready to fry.
05 -
Drizzle about 1/2 cup batter into the hot oil in overlapping circles. Fry for 60-90 seconds, then flip carefully and fry 60-90 seconds more until golden brown.
06 -
Transfer the funnel cake to a wire rack set over paper towels. Dust generously with powdered sugar while warm. Repeat with the remaining batter, letting the oil return to 365°F between cakes.
# Good to know:
01 -
Best served hot within minutes of frying.
02 -
Keep batter pourable, not thick like pancake batter.
03 -
Let the oil return to temperature between cakes.