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Sweets & Sips

Fair-food classics and ice-cold refreshers.

Order #1030 minServes 4

Fair-Style Funnel Cake

Lacy, golden batter ribbons dusted with powdered sugar, straight from the carnival.

Fair-Style Funnel Cake
10 minPrep
20 minCook
4Servings
MediumLevel

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 cup sugar
  • 1 cup milk
  • 1 egg
  • 1 tsp vanilla
  • Pinch of salt
  • Neutral oil for frying
  • Powdered sugar, to serve

Cart tip: a squeeze bottle or a pitcher with a small spout gives the best lacy pattern.

Method

  1. Batter. Whisk all dry ingredients, then the milk, egg and vanilla until just smooth.
  2. Heat oil. Bring 1 inch of oil to 375°F (190°C) in a wide skillet.
  3. Pour. Drizzle batter from a squeeze bottle in a spiral, crisscrossing as you go.
  4. Fry. Cook 2 minutes per side until golden brown; drain on paper towels.
  5. Dust. Heap with powdered sugar and serve hot.
Order #1140 minMakes 16

Cinnamon-Sugar Churros

Crisp ridged churros rolled in cinnamon sugar with a thick chocolate dip.

Cinnamon-Sugar Churros
15 minPrep
25 minCook
16Servings
MediumLevel

Ingredients

  • 1 cup water
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 2 tbsp butter
  • 1 cup all-purpose flour
  • 2 eggs
  • Oil for frying
  • 1/2 cup sugar mixed with 1 tsp cinnamon
  • 6 oz chocolate and 1/2 cup cream, for dipping

Cart tip: the star tip creates ridges that make extra surface for crunch.

Method

  1. Dough. Boil water, sugar, salt and butter; stir in flour until a ball forms, then cool 5 minutes and beat in the eggs.
  2. Pipe. Fill a piping bag with a star tip and pipe 5-inch lengths onto parchment.
  3. Fry. Fry at 360°F (182°C) for 3 minutes, turning, until deep golden.
  4. Coat. Roll hot churros in cinnamon sugar.
  5. Dip. Warm chocolate and cream together and serve alongside.
Order #1215 minServes 6

Fresh-Squeezed Cart Lemonade

Sharp, sweet and ice cold, built on a quick lemon-peel syrup for deeper flavor.

Fresh-Squeezed Cart Lemonade
10 minPrep
5 minCook
6Servings
EasyLevel

Ingredients

  • 8 lemons (about 1.5 cups juice)
  • 1 cup sugar
  • 1 cup water, for the syrup
  • 4 cups cold water
  • Ice
  • Lemon slices and mint, to garnish

Cart tip: roll lemons firmly on the counter before cutting to get more juice.

Method

  1. Syrup. Heat sugar, 1 cup water and strips of lemon zest until dissolved; cool 10 minutes.
  2. Juice. Squeeze lemons and strain out seeds.
  3. Mix. Combine syrup, lemon juice and cold water in a pitcher.
  4. Taste. Adjust sweetness or tartness to your liking.
  5. Serve. Pour over lots of ice with lemon slices and mint.