Easy County Fair Funnel Cakes
It is the start of county fair season around here which always brings back a flood of memories for me. From late nights finishing 4-H projects, to hours spent in the show barns with friends and family, and every activity in between. One of my favorite parts of any fair is the food, and what is more classic than Easy County Fair Funnel Cakes?
Making funnel cakes is easier than you think.
Well… other than the frying part.
I can admit, frying (and cleaning up after it) is a pain. But a tasty pain.
To make this fair food delicacy, simply whisk together some flour, sugar, baking powder, and a pinch of salt.
In a separate bowl, combine the wet ingredients of milk, egg, vanilla extract, and melted salted butter.
Whisk the dry and wet ingredients together until smooth.
Then comes the fun part.
Bring out the funnel, fill it with the batter and then move the funnel around in a swirl pattern to start to form your cake.
Note- this works best if your funnel has a bigger opening since this is a thick batter.
Once the first side of the cake browns, carefully flip it over to fry the other side.
Remove the the funnel cake from the oil, drain onto a plate lined with paper towels and then cover with a thick dusting of powdered sugar.
Break yourself off a bite and dig in!
This is a great recipe to double or even triple if you are feeding a hungry crowd.
Or make a few extras for yourself and reheat in the air fryer for another day.
So delicious.
Easy County Fair Funnel Cakes
This Easy County Fair Funnel Cakes recipe is sure to be a hit this summer. The best homemade carnival ready funnel cakes that can be reheated in the air fryer.
Ingredients
- Vegetable Oil, for frying
- 1 1/2 cups All-Purpose Flour
- 2 Tbsp Sugar
- 1 tsp Baking Powder
- Pinch Salt
- 1 1/4 cups Milk
- 1 Egg
- 1 tsp Vanilla
- 2 Tbsp Salted Butter, melted
- Powdered Sugar, for dusting
Instructions
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Pour about 3 inches of oil into a large, heavy bottom pot. Heat over medium to medium-high heat until oil reaches 350℉.
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Meanwhile, in a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
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In a second bowl, whisk together the wet ingredients: milk, egg, vanilla, and salted butter.
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Combine the wet ingredients into the dry and whisk until smooth.
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Working one batch at a time, pour about 3/4 cup of batter into a funnel, keeping the bottom opening plugged with your finger. Note- Make sure to use a funnel with a larger opening- this batter is on the thick side.
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Uncover the funnel over the heated oil and carefully move it around in a slow swirl pattern as the batter flows out. Try to keep the end of the funnel no more than an inch or two away from the surface of the oil or the batter will disperse rather than come together into the cake form.
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Let the funnel cake fry for about 2 minutes on the first side or until golden brown. Then using a metal spatula, carefully turn the funnel cake over, using a second spatula if necessary to keep the oil from splashing.
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When its golden brown on the second side, remove the cake from the oil and transfer it to a plate lined with paper towels to drain. Then top with a good dusting of powdered sugar.
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Repeat the frying (and eating process) with the remaining batter.
Recipe Notes
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