State Fair Funnel Cakes
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
State Fair Funnel Cakes

State Fair Funnel Cakes

with Cinnamon Apples & Lemon Glaze

It's true! You don't need to wait for a fair (or midway prices!) to get this special delectable treat! -- and three topping options to boot! You'll carefully pour a quick and easy batter into hot oil, brown, flip, and that's it! All that's left is deciding if you want a tangy lemon glaze, an apple-cinnamon topper, or the sweet classic dusting of powdered sugar!

Allergens:
Wheat
•Eggs
•Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time
DifficultyEasy

Ingredients

/ serving 2 people

1.5 cup

Flour

(Contains Wheat)

4 ounce

Powdered Sugar

246 g

Tempura Mix

(Contains Eggs, Milk, Wheat)

1 unit

Milk

(Contains Milk)

1 teaspoon

Cinnamon

1 unit

Lemon

2 unit

Apple

sideBannerName

Nutrition Values

/ per serving
Calories820 kcal
Fat33 g
Saturated Fat7 g
Carbohydrate124 g
Sugar65 g
Dietary Fiber4 g
Protein8 g
Cholesterol13 mg
Sodium1115 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

In a large bowl, combine tempura batter, flour, ¼ cup sugar, and a pinch of salt. Whisk to evenly combine. Add milk and â…“ cup water to bowl. Whisk until combined and no lumps remain, 30-60 seconds. Transfer funnel cake batter to a large liquid measuring cup or a bowl with a pour spout. TIP: This will make pouring the batter into the oil much easier and safer!

2

Peel, halve, and core apples; dice into ½-inch pieces. Quarter lemon.

3

Melt 1 TBSP butter in a medium pot over medium-high heat. Add apples, cinnamon, and 2 TBSP sugar; cook, stirring, until fragrant, 1 minute. Add â…“ cup water and a pinch of salt; stir to combine, then cover. Cook, covered, until apples are tender, 8-10 minutes, stirring occasionally. TIP: Watch carefully to avoid burning; reduce heat to medium if liquid is reducing too quickly. Uncover apples and cook until liquid has thickened slightly and is syrupy, 2-4 minutes more. Turn off heat. Set aside until ready to serve.

4

While apples cook, in a medium bowl, whisk together juice from 2 lemon wedges and half the powdered sugar until powdered sugar is dissolved (reserve reamining powdered sugar for serving). TIP: If glaze is too thick, add additional squeezes of lemon juice until glaze reaches a drizzling consistency. 

5

In a large, heavy bottomed pot, heat 2-inches of oil to 375°F over medium-high heat. TIP: This amount of oil may take 5-6 minutes to heat up. If you don't have a deep-fry thermometer, you can test the oil by placing the end of a wooden spoon in the pot; if small bubbles quickly form around the spoon, the oil is ready for frying. Reduce heat to medium. Slowly drizzle Â¼ cup funnel cake batter in a thin line into pot, swirling around the pot and overlapping as desired. Cook for 2 minutes or until bottom is light golden brown. Carefully flip using tongs. Cook an additional 2 minutes or until golden brown. TIP: It's ok if some of the funnel cake breaks off into smaller pieces—they will still taste delicious! Carefully remove funnel cake from pot and transfer to a paper-towel-lined baking sheet. Repeat with remaining batter until you have four funnel cakes. 

6

Dust funnel cakes with remaining powdered sugar if desired. TIP: Use a fine mesh strainer if you have one to make the dusting easier! Serve funnel cakes with lemon glaze, cinnamon-apples (reheat cinnamon-apples over low heat before serving if desired), and any remaining lemon wedges on the side.