Funnel Cakes

Ingredients

Vegetable oil, for frying

1 3/4 c. all-purpose flour

1 tbsp. granulated sugar

2 tsp. baking powder

1/2 tsp. kosher salt

2 c. whole buttermilk, room temperature

2 large eggs, room temperature

Confectioner's sugar, for dusting

Vanilla ice cream, optional

Strawberries, optional

Chocolate sauce, optional

Directions

1
In a large Dutch oven over medium heat, heat 1 ½ inches of oil until the oil registers 375°F.
2
In a large bowl, whisk the flour, sugar, baking powder, and salt. In a medium bowl, whisk the buttermilk and eggs until well combined. Pour the buttermilk mixture into the flour mixture and whisk until smooth.
3
Place ¾ cup of batter into a funnel with a ½-inch opening (plugged with your finger). Funnel the batter into the hot oil in a swirling motion to make a 6- to 7-inch round. Fry until golden brown on both sides, flipping after 1 to 2 minutes. Drain on paper towels. Repeat with remaining batter.
4
Dust funnel cakes with powdered sugar and serve warm. Serve them with ice cream, strawberries, and chocolate syrup, if you like!
Tip: If you don't have buttermilk, mix 1 tablespoon of vinegar into 1 3/4 cups of whole milk and let it sit until slightly clabbered, about 15 minutes.

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