Recipe and photo reprinted from FAIR FOODS: The Most Popular and Offbeat Recipes from America’s State and County Fairs
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 an starchy floury taste.
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 subsided, then add the eggs and egg whites, one at a time, until each is incorporated, and a batter is formed.
Pour 3-inches of oil into a stockpot and heat to 350 degrees F.
Meanwhile, place the batter in a pastry bag that is fitted with a round pastry tip no wider than 1/4 inch in diameter.
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 two smaller funnel cakes at a time.
Fry the cakes until puffed up and golden (they will triple in size), 3 to 5 minutes, flipping every 30 seconds or so.
Drain the cakes on a rack and cool slightly, then sprinkle with confectioners’ sugar and Berry Topping.
In a bowl, combine berries, sugar, and salt.
Let stand for 30 minutes before serving.