County Fair Funnel Cake
Batter drizzled into hot oil in looping swirls and fried until crisp and golden, then dusted heavily with powdered sugar. A late-summer treat at fairs from the Eastern Panhandle to the coalfields.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Deep skillet or fryer
- •Funnel or squeeze bottle
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 18
- carbs
- 48
- protein
- 6
- calories
- 380
Instructions
- 1
Whisk the flour, sugar, baking powder, and salt together in a bowl.
- 2
Whisk in the milk and eggs. Stir until you have a smooth, pourable batter.
- 3
Heat about 1.5 inches of oil in a deep skillet to 375°F.
- 4
Cover the bottom opening with your finger. Pour the batter into the funnel or squeeze bottle.
- 5
Release the batter over the hot oil. Swirl it continuously in an overlapping pattern.
- 6
Fry for 2 to 3 minutes until golden underneath. Carefully flip and fry for 1 to 2 minutes more.
- 7
Drain briefly on paper towels. Dust heavily with powdered sugar and serve immediately.
Chef's tips
Make sure your batter stays thin enough to pour smoothly through the opening in a steady stream.
Storage
Best eaten immediately; does not store well once fried.
Reheating
Not recommended; funnel cakes lose their crisp texture on reheating.
Common mistakes to avoid
- •Using oil that is not hot enough, which makes the cakes greasy and pale.
- •Leaving the batter too thick, which makes it hard to drizzle evenly.
Serving suggestions
Cooked County Fair Funnel Cake?
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