• Yields

  10 funnel cakes

• Ease of preparation

  Easy

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

Directions

To make funnel cakes

1. Heat oil in a heavy, deep pan or pot to 375 F (190 C).
2. Whisk eggs with milk, water, sugar, and vanilla in a large bowl.
3. In a separate bowl, whisk flour together with baking powder, baking soda, and salt. Add flour mixture to egg mixture, whisking until smooth.
4. 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.
5. With your other hand, ladle some batter into the funnel. Hold the funnel about 4 to 5 inches above the pot of oil.
6. 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.
7. 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.
8. Repeat process with remaining batter.

To make 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.