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Funnel Cake with Strawberry Syrup
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
- 2 eggs
- 1 1/2 cups of milk
- 1 quart of vegetable oil for frying
- 1 cup of fresh strawberries, hulled and sliced
- 1/2 cup of granulated sugar
- 1/4 cup of water
- 1 teaspoon of lemon juice
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 sugar.
- In a separate bowl, beat the 2 eggs and then stir in 1 1/2 cups of milk.
- Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
- Heat the vegetable oil in a large, deep skillet or pot 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 spiral shape.
- Fry for about 2 minutes on each side, or until golden brown. Use tongs to carefully flip the funnel cake.
- Remove the funnel cake from the oil and place it on a paper towel-lined plate to drain excess oil.
- In a small saucepan, combine 1 cup of sliced strawberries, 1/2 cup of sugar, 1/4 cup of water, and 1 teaspoon of lemon juice.
- Cook over medium heat, stirring occasionally, until the strawberries break down and the syrup thickens, about 10 minutes.
- Serve the funnel cake warm, drizzled with the homemade strawberry syrup.
Funnel cake with strawberry syrup is a beloved American fair food that has been enjoyed for generations. The origins of funnel cake can be traced back to medieval Europe, where it was known as "drechterkuche" or "funnel pastry." It made its way to the United States with German immigrants and became a staple at state fairs and carnivals. The crispy, golden-brown funnel cake is made by pouring batter through a funnel into hot oil, creating a lacy, intricate pattern. Once fried to perfection, it's dusted with powdered sugar and drizzled with sweet strawberry syrup, adding a burst of fruity flavor. Today, funnel cake with strawberry syrup can be found at fairs, theme parks, and food trucks across the country. Some renowned chefs have put their own spin on this classic treat, incorporating fresh strawberries or adding a hint of vanilla to the batter for an extra layer of flavor. For the best version of this dish, look for a vendor who makes the funnel cake batter from scratch and uses high-quality strawberry syrup. The key to a perfect funnel cake lies in achieving the right balance of crispy and fluffy texture, and the strawberry syrup should be made with ripe, juicy strawberries for the best flavor. While the classic version of funnel cake with strawberry syrup remains a favorite, some creative chefs have experimented with alternative methods, such as adding a scoop of vanilla ice cream or topping it with whipped cream and fresh berries for a decadent twist. Whether enjoyed at a bustling fair or made at home, funnel cake with strawberry syrup is a delightful indulgence that captures the essence of summertime fun.
25 min
4 servings
380 calories
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