Description
Delight in this classic homemade funnel cake paired with a luscious homemade strawberry sauce. Crispy, golden-fried funnel cake dusted with powdered sugar, topped with fresh strawberry sauce and a dollop of whipped cream, perfect for a quick 23-minute treat serving two.
Ingredients
Funnel Cake
- 1 and 1/4 cup All Purpose Flour
- 4 tbsp Sugar
- 2 tsp Vanilla Extract
- 1/4 cup Melted Butter
- 1 tsp Baking Powder
- 2/3 cup Evaporated Milk
- 1 Large Organic Egg
- 1/4 cup Powder Sugar (for dusting)
- Whipped Cream (for topping)
Strawberry Sauce
- 2 cups Strawberries
- 1/3 cup Sugar
- 2 tsp Lemon Juice
- 1 tbsp Vanilla Extract
Instructions
- Preheat the oil: Begin by pre-heating a cooking pan over medium heat and add 1 inch of cooking oil, ensuring it’s hot enough for frying.
- Prepare the batter: In a bowl, combine All Purpose Flour, Sugar, Vanilla Extract, Melted Butter, Baking Powder, Evaporated Milk, and the Large Organic Egg. Mix thoroughly until smooth and well blended.
- Fill the pastry bag: Transfer the funnel cake batter into a large pastry bag or a zip-lock bag, cutting a small hole in the corner. Use your index finger to control the flow of the batter.
- Fry the funnel cake: Hold the bag above the hot oil and release your finger to let the batter flow out in a circular motion, forming the funnel cake shape. Fry for about 2 minutes on each side or until golden brown. Remove and set aside on a paper towel to drain excess oil. Sprinkle with powdered sugar immediately.
- Make the strawberry sauce: Preheat a cooking pot over medium-high heat. Add strawberries, sugar, lemon juice, and vanilla extract to the pot.
- Simmer the sauce: Once the mixture begins to boil, reduce the heat to medium-low, cover the pot, and let it simmer for 15 minutes until the strawberries break down and the sauce thickens. Remove from heat.
- Serve: Spoon the homemade strawberry sauce over the warm funnel cake, top with whipped cream, and serve immediately for the best experience.
Notes
- Use fresh strawberries for the best flavor in the sauce.
- Maintain the oil temperature to ensure the funnel cake cooks evenly without absorbing excess oil.
- The pastry bag hole should be small enough to control the batter flow but large enough to prevent clogging.
- For a thicker sauce, you can mash some strawberries lightly during simmering or cook a few minutes longer.
- Optionally dust more powdered sugar after adding the strawberry sauce and whipped cream for extra sweetness.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
