Fair From Home: Make Churro Funnel Cakes
Summer fairs wouldn’t be complete without a chorus of sweet and savory fair food! From deep fried Oreos to kettle corn to fresh caramel apples, summer fair foods are an American staple. Bring some of the fair festivities home with this irresistible funnel cake recipe. Funnel cakes originated in Pennsylvania Dutch Country, becoming wildly popular at the annual Kutztown Folk Festival. We’ve put our own spin on the funnel cake, incorporating the classic cinnamon churro flavors of Latin America. Grab the kids and get to baking! They’ll have as much fun making their churro funnel cakes as they will eating them. As the mouthwatering scent of churros wafts through the house, your family will be transported right to the fairgrounds!
Serving size: 4
- Vegetable oil
- ¼ cup sugar
- 2 tsp. cinnamon
- 2 eggs
- 1 cup milk
- 1 tsp. vanilla extract
- ¼ tsp. salt
- ½ tsp. baking soda
- 1 cup flour
- Powdered sugar
Step one: Pour vegetable oil into a frying pan, about one inch high. Put the pan on medium high heat. You want the oil to reach 350 degrees Fahrenheit.
Step two: In a small bowl, combine sugar and cinnamon. Set aside.
Step three: Whisk eggs, milk, vanilla, salt, baking soda, and flour in a medium bowl until the batter is smooth.
Step four: Pour the batter into a plastic bag and seal.
Step five: Once the oil reaches 350 degrees Fahrenheit, cut a corner of the bag to make a small hole. Drizzle the batter into the oil in whatever pattern or shape you want your funnel cake to be. (Tip: For extra fun, write your initials or draw a simple picture as your funnel cake design!)
Step six: Fry the funnel cake for about one to two minutes, or until the edges turn golden brown. Flip the funnel cake using tongs and cook the other side.
Step seven: Transfer the funnel cake to a plate and blot with a paper towel to remove excess oil. Sprinkle the funnel cake with the cinnamon sugar, coating both sides evenly.
Step eight: Dust the funnel cake with powdered sugar. Buen provecho (enjoy your meal)!