Funnel Cake
Prep time
Cook time
Total time
Author: Gemma Stafford
Serves: 8
Ingredients
Strawberry Sauce:
- 2 cup (10oz/284g) quartered fresh strawberries
- ½ cup (4floz/115ml) water
- ¼ cup 2oz/57g) sugar
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
Funnel Cake:
- 2 eggs, beaten
- 1½ cup (12floz/340ml) milk
- 2 cups (10oz/284g) flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 cups (24floz/675ml) vegetable oil
- Powdered sugar for dusting
Instructions
To make the funnel cake:
- In a large bowl whisk together eggs and milk. Once the wet
ingredints are combined add in the flour,baking powder, and salt. Beatunitl a smooth thin batter is formed. - Allow the batter to rest in the fridge for about 30 minutes while you make the strawberry
sacue .
To make the strawberry sauce:
- In a medium sauce pan over medium heat combine the water, sugar
and strawberries. Allow to simmer for 4-5 minutes or until the strawberries are soft. Whisk in the corn starch and vanilla and allow to simmer for an additional minute to activate the corn startch. At thispoint you should have a thick strawberry sauce. Transfer to a bowl and set aside.
To fry the funnel cakes:
- Line a cooling
rack withpaper towel and set aside. This is for the funnel cake to drain after frying. - Add the oil to a medium frying pan and allow to heat over medium heat.
- Once the oil
is hot transfera ¼ cups of batter to a piping bag using aladel or large spoon. Snip the tip of the piping bag and carefully stream the batter into the hot oil using asprial motion, to form the classic funnel cake shape. - Fry for 2-3 minutes then gently flip using a spider or fish fryer. Allow to fry for and
additional 1-2 minutes. - Using your spider gently remove the funnel cake from the oil and transfer to the lined rack to drain and cool.
- Repeat this process with the remaining batter until all of it is used.
To assemble:
- Top each funnel cake with a generous dollop of strawberry sauce and dust with icing sugar.
- Enjoy
immediately !
