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Funnel Cake With Berries

Author Photo
By George Geary | Dec 13, 2017

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Bring back memories of the fair with these sweet funnel cakes.
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“Fair Foods” by George Geary brings iconic fair foods to your kitchen with classic and new fair recipes.
  • 1 hr 10 min


  • 40 min


  • 30 min


  • 6 to 10 funnel cakes



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


  • 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.
  • 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.
  • Pour 3 inches of oil into a stockpot and heat to a temperature of 350 degrees Fahrenheit
  • Meanwhile, place the batter in a pastry bag fitted with a round tip no wider than 1/4 inch in diameter.
  • 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.
  • Fry the cakes until puffed up and golden (they will triple in size), 3 to 5 minutes, flipping every 30 seconds or so.
  • Combine berries, sugar, and salt in a bowl. Let stand for 30 minutes before serving. This is the Berry Topping.
  • 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.
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