Funnel Cakes

Ingredients

• Canola or vegetable oil, for frying
• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon freshly grated nutmeg
• 1 cup buttermilk or milk, plus more, if needed
• 2 eggs
• 1 teaspoon vanilla extract
• ---FOR TOPPING---
• Icing sugar
• Vanilla ice cream
• Cherry jam
• Chocolate hazelnut spread, warmed
• Cinnamon sugar
• Lemon juice

Directions

1. Fill a large heavy-bottomed Dutch oven or pot with 2- to 3-inches of oil and place over medium heat. Set out a large sheet pan fitted with a cooling rack and heat your oven to 200ºF.
2. Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. Make a well in the centre and add in the milk, eggs, and vanilla. Whisk just to combine. You’re looking for the batter to be smooth, easily pourable, and on the thinner side. If needed, add another splash of milk to reach the desired consistency. Transfer the batter to a large squeeze bottle or an empty and clean ketchup bottle. Alternatively, you can make the funnel cakes by scooping approximately ½ cup of batter into a funnel with your finger over the spout to avoid the batter spilling out. If using this traditional method, you’ll need to repeat this step with each funnel cake.
3. When the oil is heated to approximately 370ºF, drizzle and swirl about ½ cup of the batter into the hot oil to form the funnel cake. Fry for 1 to 2 minutes per side or until golden brown, flipping with a pair of chopsticks or tongs.
4. Transfer the funnel cake to the rack lined sheet pan and transfer to the oven to keep warm while you continue to fry the funnel cakes.
5. Serve scattered with icing sugar and/or topped with ice cream and jam. Alternatively, drizzle with warm chocolate hazelnut spread or, for my favourite, scatter with cinnamon sugar and squeeze over some lemon juice.