Ingredients
1 cup strawberries
100 mL water
2 tbsp sugar
1 tsp vanilla
1 tbsp corn starch
2 tbsp water
2 cup flour
1 tsp baking powder
½ tsp salt
2 eggs
1 ½ cup milk
¼ cup powdered sugar
400 mL vegetable oil
Directions
Step 1
Quarter the strawberries then add to the pan with sugar water and vanilla and bring to a simmer
1 cup strawberries
100 water
2 tbsp sugar
1 tsp vanilla
Step 2
Mix cornstarch and water in a bowl then add to the strawberries let the sauce thicken and remove from heat
1 tbsp corn starch
2 tbsp water
Step 3
Sift the flour baking powder and salt into a bowl
2 cup flour
½ tsp salt
1 tsp baking powder
Step 4
In a separate bowl whisk the eggs and milk then pour into the flour and mix until smooth . Refrigerate the batter for 30 minutes
2 eggs
1 ½ cup milk
Step 5
Heat the vegetable oil to 375 f then using a funnel or a squeezy bottle with a wide nozzle pour the batter in circular motions then cris cross and fry until the underneath is golden before flipping . Once you flip The second side will cook faster as its partially cooked so be sure to check it sooner
Step 6
Dust the funnel cakes with powdered sugar then serve with the Strawberry topping
¼ cup powdered sugar
