Strawberry Funnel Cake Recipe
2 cup (10oz/284g) quartered fresh strawberries
1/2 cup (4floz/115ml) water
1 tablespoon cornstarch
2 teaspoons vanilla extract
2 eggs (beaten)
1 1/2 cup (12floz/340ml) milk
2 cups (10oz/284g) flour (sifted)
1 teaspoon baking powder
1/2 teaspoon salt
3 cups (24floz/675ml) vegetable oil
Powdered sugar for dusting
To make the funnel cake:
In a large bowl whisk together eggs and milk. Once the wet ingredients are combined add in the flour, baking powder, and salt. Beat until a smooth thin batter is formed.
Allow the batter to rest in the fridge for about 30 minutes while you make the strawberry sauce.
To make the strawberry sauce:
In a medium saucepan over medium heat combine the water, sugar, and strawberries. Allow to simmer for 4-5 minutes or until the strawberries are soft. Whisk in the corn starch and vanilla and allow to simmer for an additional minute to activate the corn starch. At this point, you should have a thick strawberry sauce. Transfer to a bowl and set aside.
To fry the funnel cakes:
Line a cooling rack with a paper towel and set it aside. This is for the funnel cake to drain after frying.
Add the oil to a medium frying pan and allow to heat over medium heat.
Once the oil is hot transfer 1/4 cup of batter to a piping bag using a ladle or large spoon. Snip the tip of the piping bag and carefully stream the batter into the hot oil using a spiral motion, to form the classic funnel cake shape.
Fry for 2-3 minutes then gently flip using a spider or fish fryer. Allow frying for 1-2 minutes.
Using your spider gently remove the funnel cake from the oil and transfer it to the lined rack to drain and cool.
Repeat this process with the remaining batter until all of it is used.
Top each funnel cake with a generous dollop of strawberry sauce and dust with icing sugar.