Step Right Up For Classic Fair Foods
Our family went to the county fair for three important reasons: jug of root beer, corn dogs, and funnel cakes. These fair food delicacies might seem timid compared to the deep-fried candy bars of today, but let’s be honest– classic funnel cakes are the first (and best) foods of the fired fair midway.
Fair Funnel Cakes Forever
The first time I fried funnel cakes at home, I was in awe about how beautiful they were as they cooked. I know that sounds as corny as a corn dog, but seriously, the way the batter slowly turns from pale white to golden-yellow is kind of amazing.
I like to call it the Phases of the Funnel Cake.
What Is A Funnel Cake Made Of?
I’ve tried a few different recipes, but I really like Martha Stewart’s Funnel Cakes the best. It’s easy and doesn’t make a huge quantity. Because as we all know, a little fried dough can go a long way.
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons light brown sugar
- Rounded 1/4 teaspoon coarse salt
- 3/4 cup plus 1 tablespoon whole milk
- 1 large egg
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 cup confectioners’ sugar
How To Make Funnel Cake Batter
According to Martha (and I’ve found it to be true).
- In a medium bowl, whisk together flour, baking powder, brown sugar, and salt. Create a well in center of bowl and pour milk, egg, 2 tablespoons vegetable oil, and vanilla extract into well. Whisk into dry ingredients until batter is smooth and transfer batter to a squeeze bottle with a 1/4-inch opening at top (or to a wet measuring cup).
- Heat 1 inch vegetable oil in a deep-sided cast-iron pan to 350 degrees.
- Holding squeeze bottle (or measuring cup) 1 inch from oil, carefully squeeze batter into oil in a spiderweb pattern, starting from center, using about 1/4 cup batter per cake. Fry cake, flipping once, until golden brown on both sides, 3-4 minutes total. Transfer to a paper towel-lined plate to drain. Return oil to 350 degrees before frying next cake.
- Sift confectioners’ sugar over cakes just before serving.