This recipe makes 6 to 8 funnel cakes. Be sure to get your oil good and hot before frying. And have plenty of confectioners’ sugar ready for dusting!Print
County Fair Funnel Cakes
- 3 cups County Fair Funnel Cake Mix
- 2 1/4 cups cold water
- Vegetable oil for frying
- 1/2 cup confectioners’ sugar for dusting
Place the mix and water in a large bowl and whisk to combine. The batter should be thicker than pancake batter but not as thick as cake batter. Set aside.
Place enough oil in a large skillet to fill 2 inches deep. Place the pan over medium-high heat and heat to 375 degrees. When the oil is nearly hot enough, pick up a funnel (with at least a 5/8-inch opening) with one hand and hold one finger over the bottom of the funnel to close it. Pour or ladle batter into the funnel. Move your hand over to the hot oil, and release your finger to let the batter drop into the oil. Move the funnel in circles, beginning at the center and moving outward. You can make these as large or small as you like. Fry about 2 to 3 minutes on one side, until deeply browned, then turn and cook 2 to 3 minutes on the other side. With tongs, remove to brown paper or a rack to drain. Dust with confectioners’ sugar and serve hot. Repeat with the remaining batter. Makes about 6 to 8 funnel cakes.