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Funnel Cake with Strawberries and Whipped Cream
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 2 tablespoons of granulated sugar
- 1 1/2 cups of milk
- 2 large eggs
- 1 teaspoon of vanilla extract
- Vegetable oil, for frying
- 1/2 cup of powdered sugar, for dusting
- 1 cup of sliced strawberries
- 1 cup of whipped cream
Instructions
- In a large mixing bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 2 tablespoons of granulated sugar.
- In a separate bowl, whisk together 1 1/2 cups of milk, 2 large eggs, and 1 teaspoon of vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, whisking until smooth.
- Heat 2 inches of vegetable oil in a large pot or deep skillet to 375°F (190°C).
- Pour the batter into a funnel, holding your finger over the bottom.
- Release your finger and drizzle the batter into the hot oil in a circular motion, crossing over itself to create a lattice pattern.
- Fry for about 2 minutes on each side, or until golden brown. Use a slotted spoon to remove the funnel cake from the oil and drain on paper towels.
- Dust the funnel cake with 1/2 cup of powdered sugar.
- Top with 1 cup of sliced strawberries and 1 cup of whipped cream.
- Serve immediately and enjoy!
Funnel cake with strawberries and whipped cream is a beloved American fair food classic. Originating in Pennsylvania Dutch country, this crispy, golden-brown treat has been a staple at state fairs and carnivals for generations. The batter is poured through a funnel into hot oil, creating a latticed pattern that's fried until crispy. The cake is then dusted with powdered sugar and topped with fresh strawberries and a generous dollop of whipped cream. This indulgent dessert is a must-try for anyone with a sweet tooth. For the best version of this dish, head to state fairs or local carnivals, where skilled vendors expertly craft these delectable treats.
25 min
4 servings
420 calories
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