Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 egg
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 quart fresh strawberries, washed and sliced
- 1/4 cup powdered sugar
- Vegetable oil for frying
- Whipped cream (optional)
Special equipment needed:
- Funnel or piping bag
- Large pot for frying
- Slotted spoon or tongs
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar.
2. In a separate bowl, beat the egg and then mix in the milk and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until well combined.
4. Heat the vegetable oil in a large pot over medium-high heat.
5. Once the oil is hot, pour the batter into a funnel or piping bag.
6. Carefully pipe the batter into the hot oil in a circular motion, making sure not to overcrowd the pot.
7. Fry the funnel cakes for 2-3 minutes on each side, or until golden brown.
8. Use a slotted spoon or tongs to remove the funnel cakes from the oil and place them on a paper towel-lined plate to drain excess oil.
9. In a separate bowl, mix the sliced strawberries with powdered sugar.
10. Top the funnel cakes with the strawberry mixture and whipped cream (optional).
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Temperature:
- Oil temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 11g
- Carbohydrates: 50g
- Protein: 6g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Milk can be substituted with almond milk or soy milk for a dairy-free version.
- Granulated sugar can be substituted with honey or maple syrup for a healthier version.
Variations:
- Add chocolate chips to the batter for a chocolatey twist.
- Substitute strawberries with other fruits such as blueberries or raspberries.
Tips and tricks:
- Make sure the oil is hot enough before piping the batter into it.
- Don't overcrowd the pot with too many funnel cakes at once.
- Use a slotted spoon or tongs to remove the funnel cakes from the oil to avoid burning yourself.
Storage instructions:
- Store leftover funnel cakes in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the funnel cakes in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the funnel cakes on a plate with a dollop of whipped cream and a sprinkle of powdered sugar.
Garnishes:
- Garnish with fresh mint leaves or a drizzle of chocolate syrup.
Pairings:
- Serve with a cold glass of milk or a hot cup of coffee.
Suggested side dishes:
- Serve with a side of fresh fruit or a small salad for a balanced meal.
Troubleshooting advice:
- If the batter is too thick, add a little more milk to thin it out.
- If the funnel cakes are too greasy, let them drain on a paper towel for a few minutes before serving.
Food safety advice:
- Make sure the oil is hot enough before piping the batter into it to avoid undercooked funnel cakes.
Food history:
- Funnel cakes are a popular fair food that originated in Pennsylvania Dutch country in the United States.
Flavor profiles:
- Sweet, crispy, and fruity.
Serving suggestions:
- Serve as a dessert or a sweet snack.
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