County Fair Funnel Cakes

County Fair Funnel Cakes bring back that nostalgic feeling of summer festivals, warm breezes, and the smell of sugary fried dough in the air. These crispy, golden treats are incredibly easy to make at home, and I love how they deliver the same fairground flavor straight from my kitchen. Light, airy, and dusted with powdered sugar, they’re a fun dessert that’s always a hit.

Why I Love This Recipe

• Classic Fair Flavor at Home: I get that authentic funnel cake taste without waiting for fair season.
• Quick and Simple: The batter comes together fast, and the frying only takes a few minutes.
• Crispy Outside, Soft Inside: Every bite gives that perfect contrast in texture.
• Customizable Toppings: I can go classic with powdered sugar or get creative with fruit, whipped cream, or chocolate drizzle.
• Kid and Crowd Friendly: Everyone loves these—especially when I serve them warm and fresh!

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 1½ cups milk
• ½ teaspoon vanilla extract
• Vegetable oil, for frying
• Powdered sugar, for dusting

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

2. In another bowl, beat the eggs, then add in the milk and vanilla extract.

3. Pour the wet ingredients into the dry ingredients and whisk until smooth. The batter should be thick but pourable—similar to pancake batter.

4. Heat about 2 inches of vegetable oil in a deep skillet or pot to 375°F (190°C).

5. Pour the batter into a funnel, squeeze bottle, or piping bag with the tip cut off. While holding it over the hot oil, quickly swirl the batter into a circular, criss-cross pattern.

6. Fry for 1–2 minutes on each side, or until golden brown.

7. Carefully remove with tongs and drain on paper towels.

8. Dust generously with powdered sugar and serve immediately.

Servings and Timing

• Servings: 4–6 funnel cakes
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Fruit Toppings: I sometimes top mine with strawberries, blueberries, or sliced bananas and a dollop of whipped cream.
• Chocolate Drizzle: A drizzle of chocolate or caramel sauce adds richness and flair.
• Savory Twist: Skip the sugar and top with shredded cheese and herbs for a savory version.
• Add Cinnamon: A dash of cinnamon in the batter or mixed into the powdered sugar adds warmth and spice.

Storage/Reheating

• Storage: I keep leftovers in an airtight container at room temperature for up to 1 day, but they’re best fresh.
• Reheating: Reheat in a 350°F oven for 5–7 minutes to crisp them back up. I avoid microwaving—they turn soggy.
• Freezing: I rarely freeze them, but if I do, I wrap them tightly and reheat in the oven until warm and crispy.

FAQs

Can I make the batter ahead of time?

Yes, I sometimes prepare the batter a few hours ahead and keep it in the fridge. I stir it well before frying.

What kind of oil is best for frying?

I use vegetable or canola oil because they have a high smoke point and neutral flavor.

Do I need a funnel?

Not necessarily. I’ve used a squeeze bottle, piping bag, or even a measuring cup with a spout. Anything that lets me pour in a thin stream works.

Why are my funnel cakes greasy?

If the oil isn’t hot enough, the cakes absorb too much oil. I make sure it stays around 375°F for best results.

Can I make them gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. The texture is slightly different, but still delicious.

Conclusion

County Fair Funnel Cakes are the perfect way to bring a bit of carnival magic into my home. With a crispy exterior, soft center, and a generous dusting of powdered sugar, these treats never fail to delight. Whether I’m making them for a party or just a fun weekend snack, they always take me back to the joy of fair days. Give them a try—I think you’ll love them as much as I do!

County Fair Funnel Cakes

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4–6 funnel cakes
• Category: Dessert
• Method: Fried
• Cuisine: American
• Diet: Vegetarian

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Description

County Fair Funnel Cakes are a nostalgic carnival treat made easy at home! These golden, crispy funnel cakes have a soft, fluffy center and are topped with a generous dusting of powdered sugar. This quick and simple recipe captures all the fun of the fair in just 20 minutes—perfect for parties, kids, or a festive weekend dessert.

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Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 1½ cups milk
• ½ teaspoon vanilla extract
• Vegetable oil, for frying
• Powdered sugar, for dusting

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Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, beat the eggs, then mix in milk and vanilla extract.
3. Pour the wet mixture into the dry ingredients and whisk until smooth. The batter should be thick but pourable.
4. Heat 2 inches of vegetable oil in a deep skillet or pot to 375°F (190°C).
5. Pour batter into a funnel, squeeze bottle, or piping bag. Swirl batter into the hot oil in a circular, criss-cross motion.
6. Fry for 1–2 minutes per side until golden brown.
7. Use tongs to remove and drain on paper towels.
8. Dust generously with powdered sugar and serve immediately.

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Notes

• Batter can be made ahead and stored in the fridge for a few hours.
• A squeeze bottle or piping bag works great if you don’t have a funnel.
• Keep oil at 375°F to avoid greasy funnel cakes.
• Top with fruit, whipped cream, chocolate drizzle, or caramel for extra flair.
• Try a savory version with cheese and herbs by skipping the sugar.