Dessert

County Fair Funnel Cakes Recipe

ByElena Hart October 28, 2025October 28, 2025

Introduction

County Fair Funnel Cakes are a beloved treat that brings the magic of the fair right into your kitchen. Crispy, golden, and dusted with powdered sugar, these funnel cakes are perfect for a fun dessert or snack any time.

A single golden-brown funnel cake with a crispy, irregular lattice pattern sits on a round white plate. The cake is generously dusted with fine white powdered sugar that settles into the small holes and edges of the twists, adding a soft, snowy contrast to the warm golden texture. The plate is placed on a white marbled surface with a blue and white striped cloth partially visible under the plate, creating a simple yet inviting setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs
1 cup milk

1 cup water
1 teaspoon vanilla extract

3 cups all-purpose flour
1/4 cup granulated sugar

3 teaspoons baking powder
1/4 teaspoon salt
Oil for deep-fat frying

Powdered sugar (for serving)

Instructions

Step 1: Heat oil to 375°F in a deep-fat fryer or a large heavy-bottomed skillet, ensuring enough oil to submerge the funnel cakes.
Step 2: In a large bowl, beat the eggs. Add milk, water, and vanilla extract and mix until combined. Gradually whisk in flour, sugar, baking powder, and salt until the batter is smooth.

Step 3: Cover the bottom of a funnel spout with your finger and carefully ladle ½ cup of batter into the funnel. Hold the funnel a few inches above the hot oil, release your finger, and move the funnel in a spiral motion to form a lattice pattern. Use a spatula to scrape out remaining batter if needed.
Step 4: Fry each funnel cake for 3–5 minutes on each side, or until golden brown, flipping once with tongs. Remove and drain on paper towels.
Step 5: Dust the hot funnel cakes generously with powdered sugar and serve warm. Repeat with the remaining batter.

Tips & Variations

Use a squeeze bottle or a piping bag if you don’t have a funnel for more control over the batter shape.
Try adding a pinch of cinnamon or nutmeg to the batter for a warm spice twist.
Serve with fresh berries, whipped cream, or chocolate sauce for extra indulgence.

Storage

Funnel cakes are best enjoyed fresh and warm. If you have leftovers, store them in an airtight container at room temperature for up to one day. To reheat, warm briefly in an oven or toaster oven to restore crispness. Avoid microwaving as it can make them soggy.

How to Serve

A golden-brown funnel cake sits on a white plate, its surface created from lacy, fried batter loops forming an irregular circular shape with a slightly crispy edge. The entire top is lightly but evenly covered with a dusting of white powdered sugar, which settles into the crevices and highlights the texture of the cake. The plate rests on a blue and white striped cloth set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make funnel cakes without a deep fryer?

Yes, you can use a large, heavy-bottomed skillet or Dutch oven filled with enough oil for deep frying. Just monitor the temperature carefully to maintain 375°F.

How do I know when the oil is the right temperature?

Use a kitchen thermometer to check that the oil reaches 375°F. If you don’t have a thermometer, drop a small amount of batter into the oil; it should sizzle and float to the surface immediately without burning.