County Fair Funnel Cakes Recipes

Steps:

• You will also need a small kitchen funnel with about a 1/2" hole at the bottom, and a deep-fry thermometer. (If you don't have a funnel, you can pipe the batter from a plastic baggie, or pour it directly from a spouted measuring cup.).
• Preheat oil in an 8-inch round skillet to 360° - 370°F over medium/medium-high heat. (I used a non-stick skillet.) Use a deep-fry thermometer for accuracy.
• While the oil heats, whisk together the flour, baking powder, and salt in a small bowl. Set aside.
• In a medium mixing bowl and using a mixer, beat together the egg and milk on low speed for about 10 seconds, just to blend well. Beat in the flour mixture until smooth. (The batter should be able to pass through the funnel hole at the bottom, if it's too thick, add a dab more milk. If too thin, add a bit more flour. I did not need to add either.).
• When oil is ready, put your finger over the funnel hole and spoon about 2/3 cup batter into the funnel. (My funnel was small so I filled it to the top, worked out perfect.) Holding the end of the funnel close to the oil, remove finger from the opening and release batter into the oil in a circular motion. Fry until bottom side is light golden, then using a wide spatula and tongs, carefully flip it over and fry second side for 1 minute. Remove to a paper towel lined wire rack to drain. Repeat process for the other funnel cake.
• Transfer cakes to 2 serving plates and dust with a humongous amount of sifted confectioners sugar! Then pull it apart with your fingers and enjoy!

Steps:

• In a bowl, combine the eggs, milk, and brown sugar.
• Combine flour, baking powder, and salt; beat into egg mixture until smooth.
• In an electric skillet or deep-fat fryer, heat oil to 375 degrees.
• Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel.
• Holding the funnel several inches above the skillet, release finger and move the funnel in a spiral motion until all of the batter is released (scraping funnel with a rubber spatula if needed).
• Fry for 2 minutes on each side or until golden brown.
• Drain on paper towels.
• Repeat with remaining batter.
• Dust with confectioners' sugar; serve warm.
• (Note that the batter can be poured from a liquid measuring cup instead of a funnel.).

Steps:

• Combine the eggs and the milk in a mixing bowl.
• Sift together the flour, baking powder and salt.
• Add the dry ingredients to the egg blend, and beat with an electric mixer until you have a smooth batter.
• Test the mixture and see if it flows easily through a clean plastic funnel. If it's too thick, beat in a little milk. If it's too thin, add a little sifted flour.
• In an 8-inch skillet, heat the canola oil to 360-degrees F.
• Covering the bottom opening of the funnel with a finger, pour in at least 1/2 cup of batter into the top of the funnel. A partner will be very helpful.
• Remove finger and release batter into the hot oil, moving the funnel in a spiral as you do so. Fry the funnel cake until golden brown, about three minutes. Use a wide spatula and some tongs to carefully turn the funnel cakes in the hot oil and fry the second side for about 1 minute.
• Drain on paper towels and sprinkle with confectioner's sugar.
• Serve the funnel cakes hot, with syrup if you wish.

Steps:

• In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast-iron or electric skillet, heat oil to 375°., Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed., Fry until golden brown, 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar; serve warm.