There’s something about summer that makes me crave fair food—funnel cakes, corn dogs, fresh lemonade… the works! If you’ve ever been to a state fair, you probably know what I’m talking about. The air smells like fried dough, there’s powdered sugar dusting everything, and there’s this sense of pure joy in the air. Since I can’t make it to the fair every week (sadly), I figured it was high time to bring a little bit of that fair magic home. Enter: Funnel Cake Fries!
These little guys are everything you love about classic funnel cake, but in crispy, dip-able “fry” form. They’re perfect for dunking in sauces—like chocolate, caramel, or even a homemade strawberry sauce that I like to think of as “strawberry ketchup.” (Trust me, it’s delicious!) The fries are fluffy on the inside with a slight crisp on the outside, and they’re dusted with a light blanket of powdered sugar that just screams dessert. If you’re a fan of funnel cake, I think you’re going to love these.
Funnel Cake Fries Recipe
Serves: 4-6
Prep Time: 10 minutes
Cook Time: About 5 minutes per batch
Ingredients
For the Funnel Cake Fries:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups milk
- Vegetable oil, for frying
- Powdered sugar, for dusting
For the Strawberry “Ketchup”:
- 1/2 cup strawberry jam (I like using homemade freezer jam if you have it)
- Splash of water (to thin out the jam to dipping consistency)
Instructions
- Make the Batter
In a large mixing bowl, combine the flour, baking powder, and salt. Give it a quick whisk to mix everything together. In a separate bowl, beat the eggs and sugar together until the sugar starts to dissolve, then add the vanilla and milk. Pour the wet ingredients into the dry ingredients and whisk until smooth. The batter should be slightly thick but still pourable. If it’s too thick, add a splash more milk to loosen it up. - Heat the Oil
Pour about 2 inches of oil into a large, heavy-bottomed pot and heat it to 350°F (175°C). (A candy thermometer is really helpful here to keep the oil at the right temperature.) You want the oil hot enough to get that golden, crispy texture, but not so hot that the batter burns before it’s cooked through. - Transfer Batter to a Squeeze Bottle
For nice, straight funnel cake “fries,” I like to use a squeeze bottle. If you don’t have one, you can also use a piping bag or even a zip-top bag with a small corner snipped off. Fill the bottle or bag with the batter. (A funnel is helpful here if you’re using a squeeze bottle!) - Fry the Funnel Cake Fries
Carefully squeeze the batter into the hot oil in long, straight lines. Aim for about 4-5 inches long. Don’t overcrowd the pot—work in batches to keep the oil temperature steady. Fry for about 2-3 minutes, turning halfway through, until they’re golden brown and crispy. Use a slotted spoon or tongs to transfer the fries to a paper towel-lined plate to drain. Repeat with the remaining batter. (source: Ineskohl.info) - Dust with Powdered Sugar
Once all the fries are done, give them a generous dusting of powdered sugar. It’s that classic fair touch that makes them extra special! - Make the Strawberry “Ketchup”
In a small bowl, stir the strawberry jam with a splash of water to thin it out to a dippable consistency. This “ketchup” is sweet, fresh, and pairs perfectly with the fried dough. If you want, you could also warm it up slightly in the microwave for a warm, saucy dip. - Serve and Enjoy!
Arrange the funnel cake fries on a plate or in a serving basket. Serve them with your strawberry “ketchup” on the side, and maybe even a few extra dipping sauces—like melted chocolate, caramel, or whipped cream. Dig in while they’re still warm and crispy!
Tips for the Best Funnel Cake Fries
- Temperature Matters: Keeping the oil at around 350°F is key for crispy, golden fries that cook through without getting greasy. If the oil is too hot, the outside will brown too quickly while the inside stays undercooked. If it’s too cool, the batter will absorb too much oil and get heavy.
- Cutting with Scissors: You might find that little dollops of batter form at the ends of your “fries.” A quick snip with kitchen scissors as you squeeze the batter into the oil can help create clean, straight edges.
- Mix Up the Dips: While the strawberry “ketchup” is super fun and summery, you can definitely mix it up with other sauces. Caramel, chocolate, or even a vanilla custard sauce would be amazing with these fries. If you’re a big strawberry fan, you could even try them with fresh macerated strawberries and a dollop of whipped cream on the side—like a fried strawberry shortcake!
Why These Funnel Cake Fries Are Worth It
There’s something about funnel cake that just makes me feel like a kid again. Maybe it’s the powdered sugar, or that crispy-on-the-outside, fluffy-on-the-inside texture. And while I love a classic funnel cake, making them in fry form just adds this fun, dippable twist. Plus, let’s be honest: fries are just more fun to eat!
These fries also make an amazing dessert for a summer gathering. Set out a platter with different dipping sauces and watch everyone gather around. I’ve seen my fair share of desserts disappear quickly, but these funnel cake fries are usually gone in minutes!
Give these a try next time you’re craving a taste of the fair at home. They’re simple to make and a total crowd-pleaser, whether you’re serving a bunch of friends or just indulging yourself on a Friday night. Enjoy!
