American cuisine

Medium

Funnel Cake With Mixed Berry Topping

The popular North American style Funnel cake is not just for when you are at a fairground or carnival. A simple recipe with common ingredients that will be sitting in your pantry. You simply make a batter and pour it into hot oil creating a circular pattern overlapping and fry until golden brown. Crispy on the outside and soft on the inside. Serve with a dusting of fine sugar and your favorite topping. An easy treat for all, so get creative with a range of toppings to suit your family, let the carnival be at home. The thinner the mix the crispier the cake; if you like a softer center, just add more flour to the mix.

Chef Nick Wisman

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Done

Recipe

PRE TIME: 10 min

COOKING TIME: 15 min

TOTAL TIME: 25 min

2 SERVING

Ingredients:

5 cup Vegetable oil
Mixed Berry Sauce
6 oz. Fresh blueberries
1 lb. Fresh thin sliced strawberries
6 oz. Fresh blackberries
6 oz. Fresh raspberries
3/4 cup Granulated sugar
1 large Lemon juice
1 ea. Lemon zest
1 pinch Salt
1/2 tsp. Vanilla extract
Batter
2 cup Ap flour
2 tbsp. Granulated sugar
1 tsp. Baking powder
1/2 tsp. Fine salt
1 cup Milk
2 large Beaten eggs
1 tsp. Vanilla extract
Garnish
1/4 cup Powder sugar

Directions:

Step 1 - Mixed Berry Sauce

Combine all of the berries in a large bowl and stir gently to combine. Spoon about 2/3 of the mixed berries into a medium saucepan; transfer the remaining berries to a small bowl and refrigerate until ready to serve.

Step 2

Add the lemon juice, zest, sugar, vanilla extract and salt to the berries in the saucepan. Bring to a gentle boil over medium heat and cook until the fruit is syrupy about 5 minutes.

Step 3

Pour the sauce into the strainer and use the back of a soup ladle and circular motions to force the sauce through the strainer and into the bowl. Discard the seeds that remain in the strainer. Refrigerate the berry sauce until cold or ready to serve.

Step 4 - Batter

In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and vanilla extract. While whisking, gradually add dry ingredients to wet, stirring until mixture is smooth, set aside.

Step 5

Fill a medium-sized saucepan 2-3” deep with vegetable oil. Set on the stovetop over medium-low heat and place a candy thermometer in the oil to make sure the probe is floating in the oil, not touching the bottom of the pan). Heat oil to 375°F/200°C.

Step 6

Place ½ cup of batter into a liquid measuring cup. Slowly drizzle batter into oil in a thin stream, swirling and crisscrossing the batter over itself. Fry on each side until golden brown (about 90 seconds per side) then remove to a paper-towel-lined plate.

Step 7

Repeat with remaining batter but make sure that oil returns to temperature in between batches.

Step 8

Before serving, add the reserved berries to the sauce and stir to combine. If the sauce seems too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached. Drizzle over Funnel cake and dust with powdered sugar to finish.

Step 9

Enjoy!