You go to the fair and there's that sweet sweet smell floating through the air..oh yes, funnel cakes. Loads of people think it can't get it any better, wrong. It's cake batter funneled into hot frying oil in a weird pattern topped with powdered sugar. We can do wayyyy better and that we shall with 3 different types!

SUPPLIES USED:

Dutch Oven

Induction Cooktop

Serves: 2-4

INGREDIENTS:

Original with Powdered Sugar

• 2 eggs

• 2.5 Tbsp (34g )granulated sugar

• 1.25 cups (295ml) milk

• 2 cups (300g) all-purpose flour

• 1 tsp (5g) baking powder

• 1 tsp (7g) fine sea salt

• Confectioners sugar for dusting

• Vegetable oil for frying

CHURRO VERSION (Chantilly cream dust of cinnamon, hot maple glaze)

• 1 cup (210g) granulated sugar

• 1/2 cup (125g) light brown sugar

• 1.5 Tbsp (11g) ground cinnamon

• Heavy cream for whipped cream (Isi with a fluted head or quenelle)

Caramel sauce:

• 1 cup sugar

• 1/4 cup water

• 5 Tbsp salted butter

• 1/2 cup heavy cream

FRUIT VERSION (or a toaster strudel with jam and icing drizzle) :

Blendable Jam:

• 2lbs strawberries

• 2.5 cups granulated sugar

• 2 Tbsp lemon juice

Cream Cheese Frosting:

• 1 (8oz) block full-fat cream cheese, softened to room temp

• 1/2 cup unsalted butter, softened to room temp

• 3 cups confectioners sugar

• 1 tsp vanilla extract

• 1/4 tsp salt

• 1 bag freeze-dried strawberries, blended fine powder

INSTRUCTIONS:

Original Powdered Sugar Method:

1. In a large bowl, add and combine all-purpose flour, granulated sugar, fine sea salt, and baking powder.

2. Separately, crack the eggs into a large mixing bowl and whisk them together.

3. To the beaten eggs, whisk in whole milk until combined then whisk in the flour mixture until fully incorporated and smooth.

4. Add the batter to squirt bottles and cut the spouts to ½-inch wide.

5. In a heavy-bottomed dutch oven, fill with 2-inches of vegetable oil. Heat to 375F.

6. Using the squirt bottle, start from the center of the oil and move in a spiral-like motion. Fry 1-2 minutes.

7. Flip and fry for an additional 1-2 minutes.

8. Using a spyder, remove the cake from the oil and place it on a wire rack set over a baking sheet. Immediately generously dust with powdered sugar.

Churro Funnel Cake Method

Salted Caramel Method:

1. In a medium saucepan combine granulated sugar and water. Set over medium heat until sugar slightly dissolves.

2. Increase heat until boiling, and boil until amber color. Immediately whisk in salted butter until emulsified.

3. Cut off the heat and whisk heavy whipping cream and an optional splash of vanilla extract. Filter into a heavy proof jar.

Cinnamon Sugar Method:

1. Combine all ingredients to a large mixing bowl and whisk until combined.

Funnel Cake Method:

1. In a large bowl, add and combine all-purpose flour, granulated sugar, fine sea salt, and baking powder.

2. Separately, crack the eggs into a large mixing bowl and whisk them together.

3. To the beaten eggs, whisk in whole milk until combined then whisk in the flour mixture until fully incorporated and smooth.

4. Add the batter to squirt bottles and cut the spouts to ½-inch wide.

5. In a heavy-bottomed dutch oven, fill with 2-inches of vegetable oil. Heat to 375F.

6. Using the squirt bottle, start from the center of the oil and move in a spiral-like motion. Fry 1-2 minutes.

7. Flip and fry for an additional 1-2 minutes.

8. Using a spyder, remove the cake from the oil and drain mid-air over the pot.

9. Immediately add to the cinnamon sugar and coat thoroughly.

10. Add to a plate and optionally top with whipped cream and caramel sauce.

Toaster Strudel Funnel Cake

Strawberry Jam Method:

1. Remove the tops from the strawberries, and cut them in half.

2. Add strawberries to a medium pot with granulated sugar, and toss to coat. Let sit for 5 minutes.

3. Set on the stove over medium-high, add lemon juice, and let come to a boil. Let boil for 15 minutes and mash occasionally.

4. Once the strawberries have reduced and formed a jam-like consistency, remove from heat.

5. Add the jam to a blender and blend on high just until smooth. Pass through a fine-mesh sieve into a container.

Cream Cheese Frosting Method:

1. In a large mixing bowl, add in cream cheese softened to room temperature and beat on medium-high speed with a handheld blender until smooth.

2. Beat in fully softened unsalted butter until combined.

3. Gradually beat in confectioner sugar until smooth.

4. Beat in vanilla extract and an optional pinch of fine sea salt, and beat until smooth.

Funnel Cake Method:

1. In a large bowl, add and combine all-purpose flour, granulated sugar, fine sea salt, and baking powder.

2. Separately, crack the eggs into a large mixing bowl and whisk them together.

3. To the beaten eggs, whisk in whole milk until combined then whisk in the flour mixture until fully incorporated and smooth.

4. Add the batter to squirt bottles and cut the spouts to ½-inch wide.

5. In a heavy-bottomed dutch oven, fill with 2-inches of vegetable oil. Heat to 375F.

6. Using the squirt bottle, start from the center of the oil and move in a spiral-like motion. Fry 1-2 minutes.

7. Flip and fry for an additional 1-2 minutes.

8. Using a spyder, remove the cake from the oil and let it cool slightly.

9. Place on a plate and cover with strawberry jam and cream cheese frosting.

10. An optional light dusting of strawberry powder (blended freeze-dried strawberries).