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Funnel Cakes

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  • 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.
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