There’s something undeniably magical about fair food. It’s not just the unmistakable aroma of fried dough wafting through the air or the sight of golden corn dogs glowing under heat lamps. It’s the whole experience — the crunch of gravel underfoot, the buzz of neon lights, the distant screams from carnival rides and the unshakable belief that calories don’t count when you’re surrounded by livestock and lemon shake-ups. 

It’s a sensory overload in the best way. Every year, my husband and I make it our mission to try all the new food vendors and revisit our favorites. Coleman’s is always our first stop for an ice-cold lemon orange shake-up. Every corner of the fairground is designed to delight, distract and derail your plans to “just grab a quick snack.” One minute you’re in line for kettle corn, and the next, you’re being upsold on a refillable tea. 

But the real thrill? It’s the challenge. Not the impossible task of choosing between a ribeye sandwich or a funnel cake (let’s be honest, the answer is both), but the logistical acrobatics required to eat said treats while walking, standing, squatting near a stroller or being dragged by a sugar-crazed child on a mission to win the world’s largest stuffed unicorn. 

Fair food, by design, is a one-handed sport. Your dominant hand is occupied by a drippy lemonade, slowly trailing down your knuckles. Your other hand juggles snacks, sunscreen and possibly a half-eaten corn dog someone handed you mid-conversation. Tables are a rare luxury, often reserved for those who planned better or arrived before the crowd. And the chairs? Usually occupied by grandparents savoring sweet tea or teens who’ve claimed them as headquarters for their next round of fairground strategy. 

And yet, we persist. We eat with one hand. We balance buckets of mini donuts on our hips. We master the delicate tilt of a paper plate, shielding ourselves from powdered sugar fallout like seasoned fairground goers. We nod, chew and chase children while occasionally managing a bite for ourselves. Because nothing — absolutely nothing — tastes quite as good as a messy, impractical, perfectly portable bite of deep-fried joy. 

Among all the delights of the midway, few treats hold court quite like the funnel cake. A golden crown of crisscrossed dough, dusted with powdered sugar and often topped with whatever your heart desires — fruit, chocolate, whipped cream or maybe even a scoop of melting vanilla ice cream. 

This sweet superstar isn’t uniquely American. Funnel cake’s origins stretch back to medieval Europe, where similar fried doughs were enjoyed during festivals and feasts. The version we know, and love, was brought to the U.S. by German immigrants and quickly became a Pennsylvania Dutch staple. Over time, it earned its rightful place as a beloved symbol of summer festivals and fairground nostalgia. 

While eating it at the fair is part of the fun, you don’t need a ticket, a wristband or a giant yellow slide as a backdrop to indulge. Funnel cake may be a once-a-year thrill for some, but with a few pantry staples and a hot skillet, you can bring the joy home. It’s easy, it’s fast and it’s dangerously good. Whether you make one big showstopper or a batch of mini ones for easier one-handed snacking, it’s worth every bit of powdered sugar cleanup. 

Classic funnel cake recipe 

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 3/4 cup milk
• 1/2 teaspoon vanilla extract
• Vegetable oil, for frying
• Powdered sugar, for dusting (generously)

Instructions

1. Pour about 1 to 1½ inches of vegetable oil into a heavy-bottomed pan or skillet. Heat it to 375°F (use a thermometer).
2. In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, beat the egg, milk and vanilla. Pour the wet ingredients into the dry, and mix until smooth. The batter should be pourable but not too thin. Think pancake batter consistency.
3. Pour the batter into a squeeze bottle, piping bag, a classic funnel with your finger over the spout, or a measuring cup with a spout (you’ll just be a little less artsy about it).
4. Carefully drizzle the batter into the hot oil in a crisscross, spiraled pattern. Fry until golden brown — about 60 to 90 seconds per side — and then flip with tongs.
5. Let the funnel cake rest on a paper towel-lined plate. While it’s still hot, rain down powdered sugar. Don’t hold back!
6. Optional: top with fresh berries, whipped cream, chocolate drizzle or a scoop of vanilla ice cream. Or just eat it standing over the sink like a true fair food aficionado.

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.