The county fair is a great place to eat. There are corn dogs, cotton candy, caramel corn, ice cream, churros and more. And it's a good thing I only go once a year because these menu options are not approved for my bride-to-be diet. One of my fair staples is the funnel cake. Make these at home and reminisce on your days as a kid at the carnival.
FN Test Kitchen
- 3 large eggs
- 2 1/4 cups milk
- 1/2 teaspoon pure lemon extract
- 4 cups flour
- 1 cup light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Oil for frying
- Cinnamon powdered sugar for dusting
Preheat the oil to 375 degrees F. In a mixing bowl, whisk the eggs, milk, and lemon. Whisk well. Sift the flour, sugar, baking powder, and salt together. Fold the flour mixture into the egg mixture. Stir until smooth. Hold your finger over the funnel opening, fill with 3/4 cup of the filling. Place your hand over the oil and carefully remove your finger. Scribble and criss-cross the filling into the hot oil. Fry until golden on both sides. Remove from the oil and drain on paper towels. Dust with cinnamon sugar mix. Repeat the process until all of the batter is used.