Funnel Cake with Berries Recipe From ‘Fair Foods: The Most Popular and Offbeat Recipes from American’s State and County Fairs’ Cookbook

Fairs are a no-go this summer but you can still get your fair food fix with this yummy funnel cake with berries recipe.

This summer isn’t shaping up to be that much fun, is it? Now the coronavirus is conspiring to keep us away from the one thing that sustains us the rest of the year: fried fair food. Joking, not joking.

With summer fairs canceled or in jeopardy, Chef George Geary has your back. His best-selling cookbook, Fair Foods: The Most Popular and Offbeat Recipes from America’s State and County Fairs, lets you make your own craving-worthy fair food right at home. You know, so you don’t miss out. He let us share one this month. Whether you share it with the kids can be your little secret.

Note: Funnel Cake with Berries makes 6 to 10 funnel cakes and two cups of berry topping.


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


  • 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
  • Canola oil
  • Confectioners’ sugar


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 a starchy floury taste.

2. Remove the pan from the heat and place the dough in the bowl of the mixer fitted with the paddle attachment. Mix on medium speed until most of the steam subside, then add 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 350 degrees F.

4. Meanwhile, place the batter in a pastry bag fitted with a round pastry 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 zigzag 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. Drain the cakes on a rack and cool slightly, then sprinkle with confectioners’ sugar and Berry Topping.

Berry Topping Ingredients:

  • 1-quart fresh berries (Strawberries, Raspberries, Blueberries, Blackberries)
  • 1/2 cup granulated sugar
  • Pinch sea salt

Berry Topping Directions:

  1. In a bowl, combine berries, sugar and salt. Let stand for 30 minutes before serving.

This recipe and photo reprinted from Fair Foods: The Most Popular and Offbeat Recipes from America’s State and County Fairs by George Geary, Santa Monica Press

Looking for more recipes to try at home? Check out the Kid-Friendly Recipes page at for more.


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