I haven’t been to a state fair in a FOREVER but every year growing up we’d go to one held at our local catholic church. Different than state fairs, they were actually held in the fall to raise money for the school year.

My favorite part of any fair is the food; it’s so fun and unapologetically bad for you. I’ve been wanting to make homemade funnel cakes for a LONG time and since I live pretty far from a state fair, I figured it’d be worth it at home.

The hardest and most annoying part of this recipe is heating up the hot oil. This is why I generally don’t fry things at my home. Doughnuts are the only exception. And now, funnel cakes.

The batter could not be more simple. It’s very similar to a pancake batter but instead of pouring it on the griddle, you pour it into a funnel and into hot oil.

You seriously can’t mess this up! Just be sure to drown the funnel cakes in powdered sugar. That’s a requirement.

Funnel Cakes

You don't have to go to a state fair to enjoy at funnel cakes home. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Note: Recipe adapted from AllRecipes

Ingredients

• 4 inches of vegetable oil, for frying
• 1 1/2 cups whole milk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• Powdered sugar, for topping

Directions

1. Fill a heavy-bottomed pot with oil so it reaches 4-inches up the sides. I used about 6 cups. Using a thermometer, heat the oil to 375 degrees F.
2. As it’s heating up, make the batter. To a measuring cup, measure out the milk and whisk in the eggs and vanilla extract.
3. In a medium bowl, add the flour, baking powder and salt; whisk to combine. Pour in the wet ingredients and mix until no traces of flour appear. Some lumps are ok!
4. Get your whole scene set-up. Add a few sheet of paper towel to a cutting board or baking sheet. Assemble your ladle, funnel and slotted spoon or spider. Place the funnel over the hot oil and ladle in about 1/3 cup of batter into the funnel. Move the funnel around, so the batter comes out in a swirly pattern. Allow to fry on each side for about 1 to 2 minutes, until lightly golden brown. Remove with a slotted spoon and transfer to a bed of paper towels. Repeat with the remaining batter. To serve, dust with a liberal amount of powdered sugar. These are best eaten piping hot!

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.