funnel cake



you will need :

1 1/2 cup (12floz/340ml) milk
2 eggs , beaten
2 cups (10oz/284g) flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
Powdered sugar for dusting
3 cups (24floz/675ml) vegetable oil


To make the funnel cake:
In a large bowl, combine the eggs and milk. Once the wet ingredients are combined, add the flour, baking powder, and salt. Defeat the unit. It forms a fine, smooth paste.
Let the dough rest in the fridge for about 30 minutes while you prepare the bag of strawberries.
To make the strawberry sauce:
In a medium saucepan over medium heat, combine the water, sugar, and strawberries. Cook over low heat for 4 to 5 minutes or until strawberries are tender. Add the cornstarch and vanilla and simmer another minute to activate the corn. At this point you should have a thick strawberry sauce. Put it in a bowl and set it aside.

To fry funnel cakes:
Cover a cooling rack with paper towels and set aside. This is so the funnel cake will drip off after frying.
Add oil to a medium skillet and heat over medium heat.
Once the oil is hot, transfer 1/4 cup of the batter to a piping bag with a large ladle or spoon. Cut off the end of the piping bag and carefully pour the batter into the hot oil in a sprial motion to form the classic funnel cake shape.
Fry for 2-3 minutes and then gently flip with a spider or deep fryer. Fry for 1 to 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 paste until it is completely used.
To assemble:
Top each funnel cake with a generous dollop of strawberry sauce and sprinkle with icing sugar.
Take advantage immediately!