Fair food cravings pop up year-round, but unfortunately, the fair is not available often. While the fair is still offering a drive-thru style event for consumers looking to satisfy their yearly craving, not everyone can afford to spend $10 on a single funnel cake. Luckily, some fair food favorites can be made at home. Funnel cakes and deep-fried Oreos can be simple to make, and they just get tastier with practice. Some of the best deep-fried Oreos are prepared with funnel cake batter, making the process even easier for busy college students! 

Funnel cakes

Yield: 8-10 funnel cakes 

Prep time: 5 minutes 

Cook time: 20-25 minutes 

Ingredients:

5 cups milk; 2% is recommended 

4 cups vegetable oil 

3 cups white flour 

2 eggs 

¼ cup white granulated sugar 

1 tablespoon baking powder 

1 tablespoon baking soda 

1 tablespoon cinnamon 

1 tablespoon vanilla 

1 pinch kosher salt 

1 cup confectioner’s sugar 

Optional: Toppings such as fruit, candy pieces, or whipped cream. 

Directions: 

In a medium-sized mixing bowl, begin blending the flour, granulated sugar, vanilla, cinnamon, salt, milk, baking powder, and baking soda with a whisk until smooth.  

Using a large skillet or deep fryer, fill the pan at least 1 ½ inches. Turn the heat to high; the oil must be hot enough to bubble. The funnel cakes need to cook at 375F; if possible, use a cooking thermometer to ensure the best cooking. 

While the oil is heating, begin pouring the funnel cake batter into a small-tipped pitcher or piping bag. The thickness of the batter coming out of the bag or pitcher will determine the thickness of each piece of funnel cake. 

Once the oil is hot, begin pouring the batter in a circular motion, even crossing over the lines formed. This will create the iconic hectic, overlapping strips of funnel cake. 

Allow it to fry for about a minute, then carefully flip it. Be sure to avoid getting hit with any splashing oil, as the flipping step can cause the bubbles to pop. The funnel cakes should remain in the oil until they are turning golden brown. 

Place the funnel cakes on a plate covered in paper towels, as this will help absorb excess oil. Leave them on the paper towels for 3-4 minutes, then transfer to the serving plate. 

Sprinkle the confectioner’s sugar over the warm funnel cake and add any extra toppings desired.  

Serve while still warm and enjoy! 

Deep fried Oreos

Yield: about 25 Oreos 

Prep time: 5 minutesCook time: 15-20 minutes 

Ingredients:

1 batch uncooked funnel cake batter 

1 15-ounce package Double Stuf Oreos 

3 cups vegetable oil 

Similar to the funnel cakes, fill a pan at least 1 ½ inches with vegetable oil. Heat the oil to 375F, or on high.  

Using a large fork, slowly dip the Oreos in the funnel cake batter. Ensure that the entire cookie is covered; any uncoated patches will allow excess oil to become trapped in the cookie. 

Using a pair of tongs, carefully lower the battered Oreos into the frying pan one by one. The Oreos should not touch and will need room to move slightly as they bubble. Only cook 4-5 Oreos at any one time to prevent the batter from fusing the Oreos together. 

After allowing the cookies to fry for at least 30 seconds, use the tongs to flip them over. Continue cooking for another minute, or until golden. 

Remove the Oreos from the pan once golden, then place them on a plate covered with a paper towel to absorb some of the excess oil. Allow them to cool for 2-3 minutes before serving. 

Serve these fried Oreos with chocolate syrup, whip cream or by themselves! Whether they are made for a party or just to satisfy a craving, they’re bound to be a hit. 

Safety tip: If an oil fire occurs, do not add water. Water will make the fire worse. Instead, smother the fire. This can be done by covering the pan entirely with a wet towel or flour. Be prepared to use a fire extinguisher or call 911 if the fire cannot be contained. 

Have a recipe for your favorite fair food? Send it in to The Runner at [email protected] for it to be featured!