Known for their crispy, lacy texture and golden-brown color, these funnel cakes are a quintessential part of fairground cuisine. Made from a simple batter of flour, sugar, baking powder, milk, eggs, and vanilla (with an optional hint of almond extract), these cakes are fried to perfection in hot oil, creating a deliciously airy and crispy exterior while remaining soft and tender inside.
The process begins with mixing the batter to a slightly thick yet pourable consistency, ensuring it flows easily through a funnel or piping bag. As the batter is released into the hot oil, it forms beautiful, intricate spirals or crisscross patterns that fry up into a delicate, golden lattice. Each cake is cooked until it’s evenly browned and crispy, then drained on paper towels to remove excess oil.
The finishing touch is a generous dusting of powdered sugar, which adds a sweet, slightly powdered texture that enhances the overall flavor. The result is a delightful treat that’s not only visually appealing but also irresistibly delicious. Whether enjoyed warm right out of the fryer or at room temperature, County Fair Funnel Cakes offer a perfect blend of sweetness and crunch that is sure to evoke fond memories of fairgrounds and fun.
These funnel cakes are perfect for family gatherings, parties, or any occasion where you want to bring a touch of fairground magic to your table. They’re easy to make at home with just a few ingredients and a bit of frying, allowing you to enjoy this classic treat anytime you crave a bit of nostalgic indulgence.
Ingredients
For the Funnel Cake Batter:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
For Frying:
- Vegetable oil (for frying)
For Topping:
- Powdered sugar (for dusting)
Instructions
- Prepare the Batter:
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- In another bowl, mix milk, eggs, vanilla extract, and almond extract (if using).
- Gradually add the wet ingredients to the dry ingredients, whisking until smooth and well combined. The batter should be slightly thick but pourable.
- Heat the Oil:
- In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). You need enough oil to allow the funnel cakes to float.
- Fry the Funnel Cakes:
- Place your thumb or a finger over the end of a funnel or piping bag fitted with a large round tip, and pour some batter into it.
- Carefully release the batter into the hot oil in a spiral or crisscross pattern, starting from the center and working outward.
- Fry the funnel cakes for 2-3 minutes on each side, or until golden brown and crispy.
- Use a slotted spoon to remove the funnel cakes from the oil and drain on paper towels.
- Serve:
- Dust the funnel cakes with powdered sugar before serving.
Tips
- Oil Temperature: Ensure the oil is at the right temperature before frying. If it’s too hot, the funnel cakes may burn on the outside before cooking through. If it’s too cool, they may become greasy.
- Batter Consistency: If the batter is too thick, add a little more milk to reach the desired consistency. It should be easy to pour but thick enough to hold its shape.
- Safety First: Be cautious when frying, as hot oil can be dangerous. Always use long-handled utensils and avoid splashing.
- Customization: Try adding a sprinkle of cinnamon sugar or drizzling with chocolate sauce for a different twist.
Enjoy your County Fair Funnel Cakes – a fun and sweet treat that brings the carnival experience home!
