County Fair Funnel Cakes: Bring the Fair Magic Home
Close your eyes and imagine the sweet scent of powdered sugar in the air, the sound of carnival rides, and the joy of biting into a warm, crispy funnel cake. With this easy homemade funnel cake recipe, you don’t need a state fair or carnival—you can bring that nostalgic taste of crispy fried dough right into your own kitchen.
These funnel cakes are golden, lacy, and perfectly dusted with powdered sugar. Even better? They require only basic pantry staples and no special equipment.
Why You’ll Love This Recipe
- No fryer needed — A heavy skillet or Dutch oven works perfectly.
- Quick batter — Mixes up in under 10 minutes.
- Authentic taste — Just like your favorite fairground stand.
- Endless toppings — Powdered sugar, fresh fruit, chocolate drizzle, or even ice cream.
- Budget-friendly — Make a dozen for the cost of one at the fair!
Equipment You’ll Need
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Heavy-bottomed pot, skillet, or Dutch oven
- Candy thermometer (recommended for frying)
- Squeeze bottle, spouted measuring cup, or piping bag for pouring batter
- Spider skimmer or tongs
- Wire cooling rack (for crispiness)
Ingredients (Makes 6–8 Funnel Cakes)
For the Batter:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
- 2 large eggs
- 1 ½ cups whole milk (or 2%)
- 1 tsp vanilla extract
For Frying & Topping:
- 4–6 cups vegetable oil (or canola/peanut oil)
- Powdered sugar, for dusting
Optional Toppings:
- Cinnamon sugar
- Chocolate syrup or strawberry syrup
- Whipped cream
- Fresh berries
- Vanilla ice cream
Step-by-Step Instructions
-
Heat the Oil
In a deep skillet or pot, heat 1 ½ inches of oil to 375°F (190°C). -
Mix the Batter
Whisk flour, sugar, baking powder, salt, and cinnamon in one bowl. In another, whisk eggs, milk, and vanilla. Combine until smooth. -
Prepare to Pour
Transfer batter to a squeeze bottle, spouted measuring cup, or piping bag with the tip snipped off. -
Fry the Funnel Cakes
Carefully drizzle batter into the hot oil in a crisscross circular motion to form a lacy web. Fry 1–2 minutes per side until golden brown. -
Drain & Dust
Remove with a skimmer and place on a wire rack. While hot, dust generously with powdered sugar. -
Serve Immediately
Add toppings of your choice and enjoy fresh!
Pro Tips
- Keep oil at 375°F for perfectly crispy cakes.
- Drain on a wire rack, not paper towels, to prevent sogginess.
- For a lighter texture, drizzle the batter thinly in a lacy pattern.
- Fry one cake at a time for best results.
Serving Suggestions
- Serve with fresh berries & whipped cream for a fruity twist.
- Make a funnel cake sundae with ice cream, caramel, and nuts.
- Pair with iced coffee, lemonade, or a cold soda for true fair vibes.
FAQs
Q: Can I make the batter ahead?
A: It’s best used fresh, but you can refrigerate up to 2 hours. Whisk before using.
Q: Can I reheat funnel cakes?
A: Yes—use an air fryer or oven at 350°F for 3–4 minutes to crisp them again.
Q: Are funnel cakes the same as elephant ears?
A: No. Elephant ears use rolled-out dough, while funnel cakes are made from a pourable batter.
County Fair Funnel Cakes
Ingredients
Equipment
Method
- Heat oil in skillet or Dutch oven to 375°F (190°C).
- Whisk dry ingredients in a bowl. In another, whisk eggs, milk, and vanilla. Combine until smooth.
- Transfer to squeeze bottle or spouted cup.
- Drizzle batter into hot oil in a circular, lacy pattern. Fry 1–2 minutes per side.
- Drain on wire rack and dust with powdered sugar.
- Serve hot with desired toppings.
Notes