Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup milk
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- Vegetable oil for frying
- Powdered sugar for dusting
Special equipment needed:
- Funnel or squeeze bottle
- Large mixing bowl
- Whisk
- Deep fryer or large pot
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the milk, egg, and vanilla extract.
3. Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth.
4. Fold in the fresh blueberries.
5. Heat vegetable oil in a deep fryer or large pot to 375°F.
6. Pour the batter into a funnel or squeeze bottle.
7. Carefully drizzle the batter into the hot oil, moving the funnel in a circular motion to create a spiral shape.
8. Fry the funnel cake for 2-3 minutes on each side or until golden brown.
9. Use a slotted spoon to remove the funnel cake from the oil and place it on a paper towel-lined plate to drain excess oil.
10. Dust the funnel cake with powdered sugar and serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 6 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes 4-6 servings
Nutritional information:
Calories per serving: 220
Fat per serving: 7g
Carbohydrates per serving: 36g
Protein per serving: 4g
Substitutions for ingredients:
- Blueberries can be substituted with other fresh or frozen berries.
- Milk can be substituted with almond milk or soy milk for a dairy-free option.
Variations:
- Add a drizzle of blueberry syrup or whipped cream on top of the funnel cake.
- Substitute the blueberries with chocolate chips or chopped nuts for a different flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the funnel cake to ensure a crispy texture.
- Use a slotted spoon to remove excess oil from the funnel cake before serving.
- Serve the funnel cake immediately after frying for the best taste and texture.
Storage instructions:
Blueberry funnel cake is best served fresh and warm. Leftovers can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat leftover funnel cake in the oven at 350°F for 5-7 minutes or until warm.
Presentation ideas:
Serve the funnel cake on a plate with a dusting of powdered sugar and a few fresh blueberries on top.
Garnishes:
Fresh blueberries, whipped cream, blueberry syrup, or chocolate sauce.
Pairings:
Serve with a cup of coffee or a glass of cold milk.
Suggested side dishes:
Fresh fruit salad or a side of bacon.
Troubleshooting advice:
- If the batter is too thick, add a little more milk to thin it out.
- If the funnel cake is not crispy, the oil may not be hot enough or the batter may be too thick.
Food safety advice:
- Use caution when working with hot oil to avoid burns.
- Make sure the funnel cake is cooked all the way through before serving.
Food history:
Funnel cake is a popular carnival and fair food that originated in Pennsylvania Dutch country in the late 1800s.
Flavor profiles:
Sweet, crispy, and fruity.
Serving suggestions:
Serve the funnel cake warm and dusted with powdered sugar for a delicious dessert or snack.
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