Funnel Cakes with Strawberry Citrus Dipping Sauce

Miriam Pascal Recipe By
  • Cook & Prep: 1 h 15 m
  • Serving: 12
  • Contains:

Ingredients (13)

Main ingredients

Strawberry Citrus Dipping Sauce

Start Cooking

Prepare the Cakes

  1. Heat about two inches of canola oil in a large frying pan over medium heat.

  2. In a large mixing bowl, whisk together the flour, sugar, and baking powder. Add eggs, vanilla, and milk and whisk until smooth. The consistency will be that of a batter.

  3. Pour the batter into a large resealable plastic bag (or, if you have a piping bag, use it!) and cut a small hole at the end.

  4. Before frying, check that the oil is hot enough by squeezing a small amount of batter into the oil. When hot enough, the cake should immediately rise to the top.

  5. Squeeze the batter into the hot oil, squeezing back and forth, making a freeform web-like pattern like the one in the picture. (You can vary the size of the funnel cake by adjusting the outer ring size, then fill it in by squeezing inside of it.)

  6. When the cake is ready to flip, it will float to the top (it should only take a few seconds). Flip over (the cooked side should be a light golden color). Fry on the opposite side until lightly golden, about 30 seconds (Yes, they cook very quickly! Don’t let them overcook). Remove from the pan and place on a paper towel-lined plate to drain. If cakes brown too quickly, lower heat a bit.

  7. Dust with confectioners’ sugar and serve immediately with dipping sauce, if desired.

Note:

Yield: 35 to 40 mini-funnel cakes, as shown

Prepare the Dipping Sauce

  1. Combine the strawberries, sugar, lemon juice, orange zest, and cornstarch in a medium saucepan over medium-low heat. Let simmer for 20 minutes, until the sauce has thickened.

  2. If you prefer a smooth sauce, blend it in the blender or food processor. Serve with the funnel cakes.

Note:

Yield: 1 and 1/2 cups

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