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 350°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 the batter to a squeeze bottle, a piping bag, or a plastic bag (snip the corner off when ready to add the batter to the oil).

Squeeze the batter in straight lines into the hot oil. You can use your finger or a pair of scissors to “cut” the stream of batter, if desired. Pipe as many “fries” as you can fit in the oil.

Remove the cooked funnel cake fries from the oil with a slotted spoon. Place fries on paper towels to absorb the excess oil.

Continue cooking the funnel cake fries.

Serve funnel cake fries hot, dusted with powdered sugar, granulated sugar, whipped cream, and/or sliced strawberries/strawberry sauce. Caramel or chocolate sauce are other popular dipping sauce choices.