Funnel Cake Recipe
Photo source: Grandmother's Kitchen
This funnel cake recipe is topped with a homemade strawberry sauce.
1 cups chopped fresh strawberries
4 Tablespoons water
2 Tablespoons cup cane sugar (you can substitute granulated)
1 Tablespoon water
1/2 Tablespoon cornstarch
1 teaspoon vanilla extract
(Makes about 1 cup, double the recipe if you want a larger quantity)
2 eggs, beaten
1 1/2 cups milk
2 cups flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
2 cups grapeseed oil (or other deep frying oil)
to taste confectioners sugar, sifted
Makes about 4 funnel cakes
Use clean strawberries.
Remove the stem and cut the berries into small pieces.
Put the strawberries and sugar into a small saucepan.
Add the water and stir together.
Heat the berries on the stovetop, bringing them to a boil.
Reduce the heat, stir occasionally and cook for 5 minutes.
To thicken the topping we will need to add the cornstarch.
A good method of adding cornstarch is to first put a little water into the cornstarch and stir to combine.
Now spoon a little of the hot mixture into the wet cornstarch mixture and stir with a fork.
Add back to the strawberries.
Bring to a boil and cook for 2 minutes.
Remove from the heat and stir in the vanilla and set aside.
Whisk together eggs and milk.
In another bowl whisk together flour, baking powder, and salt. Add this to egg mixture. Beat till smooth.
In a deep skillet or deep fryer heat oil to 360F.
Take a kitchen funnel and cover funnel spout with your finger. Put a 1/4 cups of batter funnel. Remove finger and pour into a spiral in hot oil. Fry for about 3 minutes on each side, till golden brown. Place on a paper towel.
Repeat until you are out of batter.
Sprinkle with confectioners' sugar, and top with strawberry sauce.