Funnel Cake Bites with Strawberry Sauce
- Level: Intermediate
- Yield: about 28 bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 313
- Total Fat
- 21
- Saturated Fat
- 5
- Carbohydrates
- 28
- Dietary Fiber
- 2
- Sugar
- 14
- Protein
- 4
- Cholesterol
- 37
- Sodium
- 80
- Total: 1 hr (includes cooling time)
- Active: 30 min
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup whole milk, at room temperature
4 tablespoons unsalted butter, melted
2 large eggs, at room temperature
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Canola oil, for frying
Confectioners’ sugar, for dusting
Strawberry Sauce, for serving, recipe follows
Chocolate hazelnut spread, warmed, for serving
Strawberry Sauce:
2 pints strawberries, hulled and halved
1/2 cup granulated sugar
2 teaspoons lemon juice
Directions
- Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, whisk together the milk, melted butter, eggs, granulated sugar and vanilla. Add the dry ingredients to the wet ingredients and stir together until the mixture resembles a slightly lumpy pancake batter.
- Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
- Working in batches, use a small cookie scoop (about 2 tablespoons) to gently drop the batter into the hot oil and fry until golden brown, about 2 1/2 minutes, flipping once halfway through and adjusting the heat to maintain temperature. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Let cool slightly before dusting with confectioners’ sugar. Serve the funnel cake bites drizzled with Strawberry Sauce and with chocolate hazelnut spread for dipping.
Strawberry Sauce:
- Combine the strawberries, sugar and lemon juice in a medium saucepan over medium heat. Bring a boil, then reduce the heat and simmer, stirring occasionally, until the berries break down, about 10 minutes. Put the mixture in a blender and blend until smooth. Let cool completely, about 30 minutes.