DIY State Fair Funnel Cake

Enjoy the deep-fried funnel cake awesomeness of the state fair all year round with this DIY recipe. MORE + LESS -

Girl Versus Dough

March 7, 2017

Vegetable oil, for frying

cups Bisquick™ Original baking mix

cup milk

eggs

Powdered sugar, for topping

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1

Pour oil about one inch deep into a large saucepan or stockpot. Heat over medium heat until a candy thermometer reads 350°F to 360°F.
2

Meanwhile, combine Bisquick™, milk and eggs in a large bowl; stir until well mixed with as few lumps as possible. Pour the batter into squeeze dispenser bottles for easy pouring into the hot oil.
3

When oil is fully heated, carefully squeeze batter in a circular motion, close to the oil, until a mini funnel cake forms (don't make more than 2 cakes at a time). Fry 30 seconds on each side until golden brown, then transfer with a slotted spoon to a paper towel-lined baking sheet to drain.
4

Repeat with remaining batter, making sure oil temperature stays within 350°F to 360°F.
5

Let the cakes drain and cool slightly on a paper towel-lined baking sheet or plate. When all the cakes are fried and slightly cooled, sprinkle the tops with powdered sugar.

Nutrition Information

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

If there is one thing my husband loves more than Christmas and his birthday, it’s the Minnesota State Fair. I wish I was joking! Every single year, he looks forward to the deep-fried food aplenty on a stick, the animal barns, the exhausting heat and the crowds. Me? I do love me a good day at the fair and a deep-fried candy bar on a stick but once a year – any more than that and I’m a little “fair”ed out. Of course, this doesn’t stop either of us from craving classic fair foods at other times of the year (or when we’re neck-deep in snow and we’re begging for that exhausting heat back). So what are we to do? Make DIY State Fair Funnel Cakes at home, of course! I had no idea how easy it was to make funnel cakes at home – and ones that taste just as good, if not better, than the ones I can get at the fair. All you need is some Bisquick and hot oil and you’re basically in business. Pro tip: I like to cut the spouts of the bottles as low as possible so the opening is bigger and therefore less likely to get clogged up by a rogue lump of batter.