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You don’t need to wait for the county fair to enjoy a delicious Funnel Cake! This easy-to-make recipe can be enjoyed in just a few minutes!
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Is it weird that I didn’t have my first taste of county fair funnel cakes until I was an adult?! To be honest, I sort of had an idea what it was and what to expect, but I really didn’t know … if that makes sense? Was it like a waffle? Was it like a cake? I was pretty certain that I was going to love funnel cakes, though, because who doesn’t love fried dough topped with copious amounts of sugar?!
My first taste of funnel cakes came at a small Midwest county fair when I was about 20 years old. I will never forget that first bite …. talk about food love! I’ve been hooked ever since! I swore as a mother, I was going to make sure my kiddos tried Funnel Cakes before they turned twenty – and they have! Many times!
Although my family loves funnel cakes, we only have them a few times a year. They are so easy to make and I always have all of the ingredients on hand to make them. The best part? I don’t have to wait for the county fair to indulge a little!
To make making these County Fair Funnel Cakes easy, you will need:
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- a large mixing bowl
- a whisk
- a funnel
- a frying pan
- tongs
- sugar duster
If you want to get extra fancy with your funnel cakes, you can add a spoonful of your favorite pie filling to the middle of this bad boy – then dig in as usual! With this easy-to-make recipe, you have no reason to wait for the county fair! Enjoy!
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County Fair Funnel Cakes
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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
- ¼ teaspoon salt
- Oil for deep-fat frying
- Powdered sugar, for serving
Instructions
- Heat oil to 375°F in a deep-fat fryer or larger heavy-bottomed skillet.
- In a large bowl, beat eggs. Add milk, water, and vanilla until well blended. Add the flour, sugar, baking powder and salt; whisk until smooth.
- Cover the bottom of a funnel spout with your finger and carefully ladle ½-cup batter into the funnel. Hold the funnel several inches above the oil and release your finger, moving the funnel in a spiral motion until all of the batter has flowed out of the funnel. Scrape with a rubber spatula if necessary.
- Fry 3-5 minutes on each side or until golden brown, using tongs to flip once. Drain on paper towels. Dust with powdered sugar; serve warm.
- Repeat step 3 and 4 with remaining batter.
Notes
- Always use a thermometer for your oil. If it’s too hot they will burn. Too low and soak up oil rather than fry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this my husband said the outside
was crunchy but not the inside. I lived it that way but my question is should they be crunchy on the inside
The funnel cake I made I substituted gluten free flour and doubled the vanilla extract. It came out amazing! Thank you for sharing your recipes!
These are really good. Will be making them a lot.
These were really good and quick to make, highly recommend. I made one with cinnamon sugar, one with powdered sugar, and one with ice cream and chocolate syrup.
I love thin batter onion rings. I found them at a county fair. The guy making them told me to use funnel cake batter. I haven’t tried it yet but going to soon.
Love it, love it,
I am anxious to make this. How many does this recipe make?
I made these and they were amazing. I only had one person asking for a change, she wanted me to make hers thicker. I gave no clue how to do do? Thank you for sharing. It made a quick amazing dessert.
What can I use if you don’t have a funnel?
I put the batter in a Ziploc bag and snipped the end off, worked perfectly.
This recipe is awesome I would add just a little more sugar to give a lot the that extra sweetness