County Fair Funnel Cakes are a beloved treat that brings the fair right into your home. These delicious, crisp cakes are deep-fried to perfection and then dusted with powdered sugar. Perfect for gatherings, parties, or simply satisfying a sweet tooth, funnel cakes are fun and easy to make.
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Why Make This Recipe
Making County Fair Funnel Cakes at home gives you a chance to enjoy this classic snack anytime. You can customize them with toppings like chocolate sauce, strawberries, or whipped cream. Plus, they’re quick to prepare and a hit with both kids and adults!
How to Make County Fair Funnel Cakes
Making funnel cakes is simple and requires just a few steps. Here’s how you can whip up a batch:
Ingredients:
- 2 large eggs
- 1 cup milk
- 1 cup water
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 3 tsp baking powder
Directions:
- In a large bowl, whisk together the eggs, milk, water, and vanilla extract until well combined.
- In a separate bowl, mix the flour, sugar, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
- Heat oil in a deep fryer or large pot to 375°F (190°C).
- Carefully pour the batter through a funnel into the hot oil in a circular pattern to create a lacy shape.
- Fry until golden brown, about 2-4 minutes on each side.
- Remove from the oil and drain on paper towels.
- Dust with powdered sugar and serve warm.
How to Serve County Fair Funnel Cakes
Serve your funnel cakes warm and fresh from the fryer. A light dusting of powdered sugar is traditional, but you can also add toppings like chocolate syrup, fresh berries, or whipped cream for extra flavor. They are great for sharing, so consider making a few at once!
How to Store County Fair Funnel Cakes
To store any leftover funnel cakes, place them in an airtight container. Keep them in the refrigerator for about 1-2 days. When you’re ready to enjoy them again, simply reheat them in an oven or toaster oven for a few minutes to crisp them back up.
Tips to Make County Fair Funnel Cakes
- Make sure the oil is at the right temperature (375°F) for crispy results.
- Use a funnel or squeeze bottle to create the lace pattern in the oil easily.
- If you want thicker cakes, pour the batter more slowly to create a denser shape.
Variation
You can create variations of funnel cakes by adding flavors to the batter. For example, try mixing in some cocoa powder for chocolate funnel cakes or cinnamon for a spiced version. You can also use different toppings to keep things interesting.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it might change the texture slightly. You may need to adjust the liquid amounts.
2. What type of oil is best for frying?
Vegetable oil or canola oil are great choices for frying funnel cakes because they have a high smoke point.
3. Can I make the batter ahead of time?
Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before using it.
County Fair Funnel Cakes
Ingredients
Batter Ingredients
- 2 large eggs
- 1 cup milk
- 1 cup water
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 3 tsp baking powder
For Frying
- Oil for frying vegetable oil or canola oil Ideally heated to 375°F (190°C)
Instructions
Preparation
- In a large bowl, whisk together the eggs, milk, water, and vanilla extract until well combined.
- In a separate bowl, mix the flour, sugar, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
Cooking
- Heat oil in a deep fryer or large pot to 375°F (190°C).
- Carefully pour the batter through a funnel into the hot oil in a circular pattern to create a lacy shape.
- Fry until golden brown, about 2-4 minutes on each side.
- Remove from the oil and drain on paper towels.
- Dust with powdered sugar and serve warm.
