Funnel Cake Bites with Warm Strawberry Sauce

Mini fried bites of golden batter dusted in powdered sugar, served with a warm, sweet strawberry sauce infused with Mexican vanilla. A fair treat made simple at home!

Yields: 4-6
Prep Time: 15 minutes
Cook Time: 15 minutes
Special Equipment: deep fryer

Ingredients

• 1 cup all-purpose flour

• 2 tbsp granulated sugar

• 1 tsp baking powder

• ¼ tsp salt

• 1 tsp Ceylon cinnamon

• 1 large egg

• ¾ cup milk

• 1 tsp Mexican vanilla extract

• Oil for frying (vegetable or canola)

• Powdered sugar (for dusting)

• 1 lb fresh or frozen strawberries, hulled and chopped

• ¼–⅓ cup granulated sugar (to taste)

• 1 tsp lemon juice

• ½–1 tsp Mexican vanilla extract (for the sauce)

  Optional: 1 tsp cornstarch + 1 tbsp water (for thickening)

Directions

1. Heat 1½ to 2 inches of oil in a deep pan to 350°F.

2. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon.

3. In a separate bowl, whisk together the egg, milk, and 1 tsp Mexican vanilla extract.

4. Combine wet and dry ingredients, whisking until the batter is smooth and lump-free.

5. Drop the batter by rounded teaspoons or pipe 1-inch blobs into the hot oil. Fry in batches for 1–2 minutes per side, or until golden brown and puffed up.

6. Use a slotted spoon to remove and drain bites on paper towels.

7. In a small saucepan, combine strawberries, granulated sugar (to taste), and lemon juice.

8. Cook over medium heat for 8–10 minutes, stirring occasionally and gently mashing the berries as they soften. Stir in ½–1 tsp Mexican vanilla extract. If a thicker sauce is desired, stir together cornstarch and water, then add to the sauce and cook for 1–2 more minutes until glossy and thickened.

9. Dust funnel cake bites with powdered sugar and serve warm with strawberry sauce for dipping or drizzling.