Funnel Cake With Berries

Funnel cake at the fair is as American as the Ferris wheel.

From “Fair Foods”
December 2017

  • Bring back memories of the fair with these sweet funnel cakes.
    Photo by L.A. County Fair
  • “Fair Foods” by George Geary brings iconic fair foods to your kitchen with classic and new fair recipes.
    Cover courtesy Santa Monica Press

Total Hands-On Time: 1 hr 10 min

Preparation Time: 30 min

Cook Time: 40 min

Yield: 6 to 10 funnel cakes

Fair Foodsfunnel cake by George Geary (Santa Monica Press, 2017) celebrates the classic and unique flavors of state and county fairs. Ranging from recipes for corn dogs to deep-fried twinkies, the author helps you recreate these iconic foods year-round. This recipe for funnel cakes is topped with berries for an extra sweet treat.


For the Funnel Cakes:
• 6 tablespoon unsalted butter, cut into smaller pieces
• 1 cup cool water
• 1/2 teaspoon sea salt
• 1/2 teaspoon granulated sugar
• 1 1/2 cups all-purpose flour
• 3 large eggs
• 2 large egg whites
• canola oil
• confectioners sugar

For the Berry Topping:
• 1 quart fresh berries, cleaned and sliced
• 1/2 cup granulated sugar
• A pinch of sea salt

Special Supplies:
• Electric mixer
• Stockpot
• Medium saucepan
• Candy/deep fry thermometer
• Pastry bag
• Wire rack


1. Combine butter, water, salt, and sugar in a medium saucepan over medium-high heat. Bring to a boil over high heat. Remove from heat and quickly stir in the flour. Return the pan to low heat and cook, stirring frequently, for about 3 minutes to cook the flour slightly and rid the mixture of any starchy, floury taste.

2. Remove the pan from the heat and place the dough in the bowl of a mixer fitted with a paddle attachment. Mix on medium speed until most of the steam has subsided, then add the eggs and egg whites, one at a time, until each is incorporated and a batter is formed.

3. Pour 3 inches of oil into a stockpot and heat to a temperature of 350 degrees Fahrenheit

4. Meanwhile, place the batter in a pastry bag fitted with a round tip no wider than 1/4 inch in diameter.

5. Holding the pastry bag over the hot oil, push the batter out into the hot oil in a zig-zag or spiral shape. Fry no more than 1 large or 2 smaller funnel cakes at a time.

6. Fry the cakes until puffed up and golden (they will triple in size), 3 to 5 minutes, flipping every 30 seconds or so.

7. Combine berries, sugar, and salt in a bowl. Let stand for 30 minutes before serving. This is the Berry Topping.

8. Drain the cakes on a rack and cool slightly, then sprinkle with confectioners sugar and add the Berry Topping.

More From Fair Foods:

Black and White Cookies
Recipe reprinted from Fair Foods: The Most Popular and Offbeat Recipes from America’s State and County Fairs by George Geary Santa Monica Press/August 2017.

Subscribe today

Capper's FarmerWant to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $6 and get 4 issues of Capper's Farmer for only $16.95 (USA only).

Or, Bill Me Later and I'll pay just $22.95 for a one year subscription!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds

click me