Ease of preparation: Easy
Yield: 10 funnel cakes
Ingredients:
Funnel cakes
Vegetable oil, for deep frying (3- to 4-inch depth of oil)
3 eggs
2 cups (480 ml) milk
½ cup (120 ml) water
¼ cup (60 ml) sugar
1 teaspoon (5 ml) vanilla
3 ½ cups (840 ml) flour
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) baking soda
1 ½ teaspoons (7.5 ml) salt
Strawberry sauce
1 cup (240 ml) chopped strawberries
2 tablespoons (30 ml) sugar
1 teaspoon (5 ml) lemon juice
Icing sugar, for serving
Whipped cream, for serving
Fresh strawberries, for serving
Special Equipment
Metal funnel
Method:
Let’s get baking!
To make the funnel cakes, heat oil in a heavy, deep pan or pot to 375 F (190 C).
Whisk eggs with milk, water, sugar, and vanilla in a large bowl.
In a separate bowl, whisk flour together with baking powder, baking soda, and salt. Add flour mixture to egg mixture, whisking until smooth.
Once oil has reached 375 F (190 C), hold a metal funnel with one hand, using your fingertip to cover the tip of the funnel.
With your other hand, ladle some batter into the funnel. Hold the funnel about 4 to 5 inches above the pot of oil.
Remove your finger from the tip and move the funnel in a spiral motion, allowing the batter to fall into the oil – be careful not to spatter hot oil on your hand.
Fry the cake, turning once, until golden brown, about 2-3 minutes per side. Remove the cake from the oil and place on a paper-towel lined plate, dabbing the top with paper towel, if needed.
Repeat process with remaining batter.
To make the strawberry sauce, add chopped strawberries to a blender with sugar and lemon juice and blend until smooth.
To finish, serve funnel cakes dusted with icing sugar and topped with whipped cream, strawberry sauce, and fresh strawberries.
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