These were soo good & easy to make. And they really tasted like authentic theme-park funnel cake! ☺️

Funnel Cake Recipe Source

makes 10 to 16 cakes

Ingredients:

• 3 cups all purpose flour
• 2 to 2 1/4 cups milk
• 3 eggs
• 1/4 cup granulated white sugar
• 2 tsp vanilla extract (optional)
• 2 teaspoons baking powder (Note: Add 1 tsp baking powder if your batter will be sitting for at least an hour before deep frying)
• 1/2 teaspoon salt
• vegetable oil for deep frying icing sugar, for sprinkling
• soft serve frozen yogurt or vanilla ice cream (optional)
• strawberry sauce (optional)

Mix flour, baking powder, salt and set aside. In a large bowl, beat eggs, sugar, milk, and vanilla if using. Add flour mixture and mix until there are no lumps. The batter should be able to run through a funnel but it should not be thin or watery. In a wok or a large, wide pot, heat the oil over medium heat to between 360 and 375 degrees F. When the oil is hot, put your finger over the bottom opening of the funnel and fill the funnel with 3/4 cup of batter. Hold the funnel close to the surface of the oil, remove your finger and release the batter into the oil in overlapping spiral/circular patterns. You can fry more than one funnel cake at a time if your pot is wide enough, but do not overcrowd. Fry each side until golden brown, about 2 – 3 minutes on one side and 1 – 2 minutes on the other. Remove with tongs and lay on a paper bag lined plate. (When deep frying, brown paper bags work better than paper towels because they absorb the oil without sticking to the food or making the food soggy.) Transfer to a clean plate, sprinkle with powdered sugar through a sieve. Put a scoop of frozen yogurt or ice cream on the centre of each funnel cake and cover with strawberry sauce (optional). Serve immediately.

Strawberry Sauce Recipe

Ingredients:

• pint fresh strawberries
• 1/3 cup white sugar
• 1 teaspoon vanilla

Wash strawberries and remove stems; cut large berries in half or roughly chop them. Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes. Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping.