Philly Dutch-style funnel cakes

  • Preparation Time10 mins
  • Cooking Time12 mins
  • Serves6
  • DifficultyEasy
280g plain flour
1 tsp baking powder
1/2 tsp fine salt
475ml milk
1 egg, room temperature
1 tsp vanilla essence
50g granulated sugar
60g butter, melted
1L vegetable oil
Icing sugar, for dusting
1) Combine the flour, baking powder and salt in a large mixing bowl and whisk together. Gradually whisk in the milk, then the egg and vanilla, and finally the sugar and melted butter.

2) Heat the oil in a deep heavy saucepan over high heat to 175C. Pour as much batter as fits into a funnel, holding your finger over the base of the funnel to dam it. Bring the funnel over the top of the hot oil, release your finger to begin the stream of batter, and move the funnel in a circular motion to create a spiral shape. Use about 120ml batter per funnel cake, or more or less to your liking.

3) Fry for 2 to 3 minutes until golden brown and slightly puffed, turning over when 1 side is golden.

4) Remove the cake from the oil and place on a plate lined with 2 layers of paper towels. Immediately top with a good scattering of icing sugar. Repeat until no batter remains.

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