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One of my favorite foods to eat at the Kansas State Fair is funnel cakes. But I don’t always have the chance to attend the fair every year, so this recipe for State Fair Funnel Cakes is a wonderful way to enjoy this sweet fried cake when you’re at home. Puffy, crispy fried batter sprinkled with lots of powdered sugar. Yum!
Kids love helping make this recipe, and of course, they love eating it, too. Kids of all ages, I should add. I recently made this recipe while family were visiting at our house, and our grandchildren couldn’t wait to eat their cakes. In fact, I had made a couple “small” cakes for them, but they wanted the big ones! Browse more recipes perfect for Cooking with Kids Here.
Equipment Needed for this Recipe
You’ll need the following items to make your own funnel cakes: a medium to large funnel, long-handled tongs, and a cast iron skillet, Dutch oven or electric skillet for heating the oil.
I prefer to use a cast iron skillet when making this recipe, but I’ve also used an electric skillet, which is nice if you don’t have a candy or digital thermometer for keeping track of the oil temperature.
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Buy Now → Ingredients for State Fair Funnel Cakes
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Instructions for Making this Recipe
Gather your ingredients so that you have everything close at hand on the counter or table. Line 4-6 plates with paper towels for serving.
Prepare the Batter
In small bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt. Add in whole milk, large egg, and vanilla extract. Mix well.
Fry the Cakes
In a cast iron skillet, Dutch oven or electric skillet, heat vegetable oil to 350°F, filling to 1 1/2 inches.
Pour the batter through a medium to large funnel using a spiral motion from the center and working outward to create a cake.
You’ll want to experiment with your technique, but I’ve found it’s best to move slowly in a spiral motion for better puffiness, and also try for a little space between the rows. It’s also fun to add little drops of batter to the edges for the kids to pull off.
Cook for 60-90 seconds on each side until golden brown.
To reduce hot splatters and accidental burns, use long-handled tongs for flipping the fried cake. Always flip the cake away from you, grabbing the edges closest to you and turning it away from your body.
Drain the fried cake on a plate lined with paper towels. Dust generously with powdered sugar. Mounds of sugar if you dare.
Serve warm. This recipe will make 4-6 cakes. Best if eaten as soon as possible after you’ve made them.
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State Fair Funnel Cakes
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
- 2/3 cups whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups powdered sugar (for dusting)
- 2 cups vegetable oil (for frying)
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.Prepare 4-6 plates by lining each with a paper towel.
Prepare the Batter
- In small bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt.
- Add in whole milk, large egg, and vanilla extract. Mix well.
Fry the Cakes
- In a cast iron skillet, Dutch oven or electric skillet, heat vegetable oil to 350 ℉, filling to 1 1/2 inches.
- Pour the batter through a medium to large funnel using a slow spiral motion from the center and working outward to create a cake.
- (You'll want to experiment with your technique, but I've found it's best to move slowly in a spiral motion for better puffiness, and also try for a little space between the rows. It's also fun to add little drops of batter to the edges for the kids to pull off.)
- Cook for 60-90 seconds on each side until golden brown.
- (To reduce hot splatters and accidental burns, use long-handled tongs for flipping the fried cake. Always flip the cake away from you, grabbing the edges closest to you and turning it away from your body.)
- Drain the fried cake on prepared plates. Dust generously with powdered sugar.
- Serve warm. This recipe will make 4-6 cakes. Best if eaten as soon as possible after you’ve made them.
