County Fair Funnel Cakes Recipe

I’m sharing my Fluffy Funnel Cake Recipe and the single clever trick that makes fair-style funnel cakes possible at home in minutes.

I still get that county fair buzz even in my kitchen. There is something wildly addictive about hot, crispy loops piled high and dusted with powdered sugar, and the smell of warm batter made from all purpose flour.

I call this my Fluffy Funnel Cake Recipe because it hits that spot between sweet and reckless, and it comes together fast so you dont have to wait for a summer weekend. Sometimes I mess up the shape and laugh, sometimes its perfect, either way it pulls people to the table.

You might be surprised how a simple twist can feel a little bit magical.

Ingredients

• All purpose flour gives structure carbs and some protein but low in fiber.
• Granulated sugar makes funnel cakes sweet, all quick carbs no real nutrients.
• Eggs add protein, moisture and richness they help bind batter and brown nicely.
• Whole milk adds fat for flavor and tender crumb, it’s also a source of calcium.
• Baking powder makes them light and puffy by adding air as they fry.
• Vegetable oil gives crisp golden exterior high calories so use carefully.
• Powdered sugar finishes with sweet dusting melts fast and feels classic.
• Vanilla extract adds warm flavor notes tiny calories but big taste boost.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 quarts vegetable oil for frying
• 1 cup powdered sugar for dusting

How to Make this

1. In a large bowl whisk together 1 1/2 cups all purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt until evenly mixed.

2. In a separate bowl beat 1 cup whole milk, 2 large eggs and 1 teaspoon vanilla extract until smooth and slightly frothy.

3. Pour the wet mixture into the dry ingredients and stir just until combined; a few small lumps are fine. The batter should be pourable, like thick pancake batter. If it seems too thick add a tablespoon of milk at a time.

4. Pour 2 quarts vegetable oil into a deep heavy pot or deep fryer and heat to about 375°F. If you dont have a thermometer, test with the handle of a wooden spoon: steady bubbles should form around it.

5. Fit a funnel with a wide opening, use a squeeze bottle, a pastry bag with a big tip, or a ladle to drizzle batter. Hold the tool about 2 to 3 inches above the hot oil and squeeze or pour in a circular, crisscross pattern to make a lattice of batter.

6. Fry 1 to 2 minutes until golden brown on one side, then flip carefully with tongs or a slotted spoon and fry another 30 seconds to 1 minute until evenly golden. Dont overcrowd the pot, 1 or 2 funnel cakes at a time works best.

7. Remove the funnel cake to a plate lined with paper towels to drain excess oil. Let them sit a minute so they dont get soggy.

8. While still warm dust generously with 1 cup powdered sugar using a sieve or shaker. Serve immediately for best crispness, it’s way better hot.

9. Safety and tips: keep a lid nearby for grease fires, never add water to hot oil, and keep kids at a safe distance. If you need to keep finished cakes warm while frying more, place them on a wire rack in a 200°F oven.

Equipment Needed

1. Large mixing bowls (one for dry, one for wet) — wait, cant use that mark. Use parentheses instead: (one for dry, one for wet)
2. Whisk, plus measuring cups and measuring spoons
3. Deep heavy pot or electric deep fryer for frying
4. Candy or oil thermometer to hit about 375°F
5. Funnel with a wide opening or a squeeze bottle or a pastry bag with a large tip or a ladle for drizzling batter
6. Long tongs and a slotted spoon for flipping and removing cakes
7. Plate lined with paper towels for draining excess oil
8. Wire rack and baking sheet to keep finished cakes warm in a 200°F oven if needed
9. Fine mesh sieve or powdered sugar shaker for dusting, dont skimp on this

FAQ

County Fair Funnel Cakes Recipe Substitutions and Variations

• All purpose flour: use cake flour (1 1/2 cups cake flour instead of AP) for a lighter, more tender funnel cake. if you dont have cake flour, make a substitute by removing 2 tbsp flour per cup and stirring in 2 tbsp cornstarch.
• Whole milk: swap in buttermilk (1 cup) for a tangier, slightly fluffier result; if you do this, cut the baking powder by about 1/2 tsp and add 1/2 tsp baking soda to keep the rise balanced.
• Eggs: use flax “eggs” to keep it egg free — mix 2 tbsp ground flax + 6 tbsp water, let sit 5 to 10 minutes, then use in place of the 2 large eggs. gives good binding, but cakes may be a touch denser.
• Vegetable oil for frying: use peanut oil or canola oil instead, same amount (2 quarts). both have high smoke points and neutral flavor so your funnel cakes wont taste weird.

Pro Tips

– Keep the oil steady around 375°F. If it gets too hot the outside will brown fast and the inside wont cook, too cool and the cake soaks up oil and gets greasy. A thermometer is best, but if you dont have one test with the handle of a wooden spoon, the bubbles should be steady not wild.

– Let the batter rest about ten minutes after you mix it. That helps the flour hydrate and the baking powder work so the cakes puff better. Dont overmix, a few small lumps are okay. If you want them lighter try swapping a little milk for club soda or seltzer, just a splash.

– Practice your pouring on a plate before you try it in hot oil, that saved me so many ruined ones. Hold the bottle or funnel steady and work from the center out, then lift away so the strands arent too thick. Fry one or two at a time so they have space, crowding drops the oil temp and makes them soggy.

– Drain briefly on paper towels then move to a wire rack to keep them crisp, dont stack them hot. Dust powdered sugar while theyre still warm so it sticks and melts into little pockets of flavor. If you gotta hold them, a 200°F oven on a rack keeps them warm without getting limp.