Even more in the U.S. than Canada, funnel cake is the quintessential fair food--deep-fried dough, covered in all sorts of creamy, sticky or sweet toppings. While fairs aren't a go in the summer of COVID-19, you can still enjoy fun foods like these at home. Try this iconic and popular version of funnel cake, as featured in Fair Foods: The Most Popular and Offbeat Recipes from America's State and County Fairs. Kids will definitely want to help with the toppings.
Funnel Cake with Berry Topping
6 Tbsp. unsalted butter, cut into small pieces
1 Cup water, cool
1/2 tsp sea salt
1/2 tsp granulated sugar
1-1/2 cups all purpose flour
3 large eggs
2 large egg whites
1. Combine butter, water, salt and sugar in a medium saucepan over medium-high heat. Bring to a boil. Remove from heat and quickly stir in the flour. Return the pan to low heat and cook, stirring frequently, for about three minutes, to cook the flour slightly and rid the mixture of a floury taste.
2. Remove pan from heat and place dough in a mixer bowl fitted with paddle attachment. Mix on medium until cooled a bit, then add eggs and egg whites, one at a time, until each incorporated and batter is formed.
3. Pour three inches of oil into a stockpot and heat to 350 F. (use a candy/deep fry thermometer to check temperature)
4. Place batter in a pastry bag fitted with round pastry tip no wider than 1/4 inch diameter.
5. Holding the pastry bag over hot oil, push batter into the oil in a zigzag or spiral shape. Fry no more than one large or two smaller funnel cakes at a time.
6. Fry the cakes until puffed and golden (they will triple in size), three to five minutes, flipping every 30 seconds or so.
7. Drain the cakes on a rack and cool slightly, then sprinkle with icing sugar and add berry topping. (Recipe below).
4 cups fresh berries (any type)
1/2 cup sugar
pinch sea salt
1. In a bowl, combine berries, sugar and salt. Let stand 30 minutes before serving.