2 Quart Dutch oven or deep fryer (choose a pan with the same diameter you'd like your funnel cakes to have)
condiment squeeze bottle
6
Ingredients
2 ½cupsall-purpose flour
¼teaspoon salt
2teaspoonsbaking powder
2tablespoonsgranulated sugar
6tablespoonssalted butter, melted
1egg
½cup heavy whipping cream
1 ½ cup whole milk
2teaspoonsvanilla extract
vegetable oil or shortening
Instructions
Clip a food or candy thermometer onto the rim of the Dutch oven. Fill at least halfway (at least 2-3" deep) with vegetable oil or melt shortening to this depth.
Heat over high heat until oil reaches a precise temperature of 375°F (about 15 minutes).
While oil is heating, prepare the batter. Begin by whisking together the flour, salt, baking powder, and sugar. Set aside.
In a large mixing bowl, whisk egg until frothy. Add in butter, cream, milk, and vanilla. Whisk to combine.
Add dry ingredients to the wet ingredients and stir until combined.
Transfer funnel cake batter into a squeeze bottle (this is the easiest way to safely add a consistent stream of batter into the pot.)
When the oil has reached 375°F, squeeze a continuous stream of batter into the pan in a circular motion. Batter will sizzle and pop up to float on top of the oil.
Cook until bottom side of the funnel cake has turned golden brown. Flip the funnel cake and continue cooking until the other side has browned.
Remove from the oil with a slotted spoon to drain the excess oil and place on paper towels.
When funnel cake has cooled, sprinkle with powdered sugar and top with whipped cream and strawberries or toppings of your choice.
Funnel cakes should be eaten immediately.
Notes
Be sure to maintain the oil at a cooking temperature of 375°F. If the temperature drops, the funnel cake will take longer to brown and will absorb too much oil. Work quickly and wait between cooking each funnel cake if the oil needs to heat back up to temperature.Do not get the cooking oil too hot either or it will scorch the funnel cake. Consistency is key!Cooking the funnel cakes takes quite a bit of oil. Replenish and reheat if needed, but be sure you really fill your pot to begin with.