Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 cup whole milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons lemon zest
- Oil for frying
- Powdered sugar for dusting
Special Equipment Needed:
- Funnel
- Deep fryer or large pot
- Slotted spoon
- Paper towels
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Gently fold in the blueberries, lemon juice, and lemon zest.
5. Heat the oil in a deep fryer or large pot to 375°F.
6. Using a funnel, carefully pour the batter into the hot oil in a circular motion.
7. Fry the funnel cake for 2-3 minutes, or until golden brown.
8. Remove the funnel cake from the oil with a slotted spoon and transfer to a plate lined with paper towels.
9. Dust with powdered sugar and serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 3 minutes
Serving Size: 4-6 servings
Nutritional Information:
Calories: 250
Fat: 9g
Carbohydrates: 33g
Protein: 6g
Substitutions for Ingredients:
- All-purpose flour: whole wheat flour or gluten-free flour
- Milk: almond milk or coconut milk
- Butter: coconut oil or vegetable oil
- Blueberries: raspberries or blackberries
Variations:
- Add a pinch of cinnamon to the batter for extra flavor
- Substitute the blueberries for chopped strawberries
- Use lime juice and zest instead of lemon
Tips and Tricks:
- Make sure the oil is hot before adding the batter
- Use a funnel to ensure the batter is evenly distributed
- Fry the funnel cake in batches to avoid overcrowding
Storage Instructions:
The funnel cake can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The funnel cake can be reheated in the oven at 350°F for 5 minutes.
Presentation Ideas:
- Serve the funnel cake with a dollop of whipped cream and a sprinkle of lemon zest
- Top the funnel cake with a drizzle of honey or maple syrup
- Serve the funnel cake with a scoop of ice cream
Garnishes:
- Lemon zest
- Chopped fresh fruit
- Whipped cream
- Honey or maple syrup
Pairings:
- Vanilla ice cream
- Fresh fruit
- Whipped cream
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Fresh berries
Troubleshooting Advice:
- If the funnel cake is not cooking evenly, reduce the heat of the oil
- If the funnel cake is too greasy, reduce the amount of oil used
Food Safety Advice:
- Use a thermometer to ensure the oil is at the correct temperature
- Use a slotted spoon to remove the funnel cake from the oil
- Allow the funnel cake to cool before serving
Food History:
Funnel cakes have been a popular treat in the United States since the 18th century. They were originally served at carnivals and fairs and have since become a popular dessert.
Flavor Profiles:
This funnel cake has a sweet and tangy flavor from the combination of lemon juice and zest and the fresh blueberries.
Serving Suggestions:
- Serve the funnel cake with a scoop of ice cream
- Top the funnel cake with freshly whipped cream and a sprinkle of lemon zest
- Serve the funnel cake with a drizzle of honey or maple syrup
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