For years, I bought the season pass for Canada’s Paramount Wonderland just so I could eat the funnel cake there.  I would eat two by myself each time I went.  I’ve tried funnel cakes elsewhere, but no one does it like they do at Wonderland.  After trying 4 different recipes, this version is my favourite.  It is best served with icing sugar, soft serve frozen yogurt (the kind you get at McDonald’s) and strawberry sauce, although just a plain funnel cake with icing sugar is good too.

Funnel Cake Recipe

makes 10 to 16 cakes; adapted from Chef Robert Irvine

3 cups all purpose flour

2 to 2 1/4 cups milk

3 eggs

1/4 cup granulated white sugar

2 tsp vanilla extract (optional)

2 teaspoons baking powder (Note: Add 1 tsp baking powder if your batter will be sitting for at least an hour before deep frying)

1/2 teaspoon salt

vegetable oil for deep frying

icing sugar, for sprinkling

soft serve frozen yogurt or vanilla ice cream (optional)

strawberry sauce (optional)

Mix flour, baking powder, salt and set aside.  In a large bowl, beat eggs, sugar, milk, and vanilla if using.  Add flour mixture and mix until there are no lumps.  The batter should be able to run through a funnel but it should not be thin or watery.  In a wok or a large, wide pot, heat the oil over medium heat to between 360 and 375 degrees F.  When the oil is hot, put your finger over the bottom opening of the funnel and fill the funnel with 3/4 cup of batter.  Hold the funnel close to the surface of the oil, remove your finger and release the batter into the oil in overlapping spiral/circular patterns.  You can fry more than one funnel cake at a time if your pot is wide enough, but do not overcrowd.  Fry each side until golden brown, about 2 – 3 minutes on one side and 1 – 2 minutes on the other.  Remove with tongs and lay on a paper bag lined plate.  (When deep frying, brown paper bags work better than paper towels because they absorb the oil without sticking to the food or making the food soggy.)  Transfer to a clean plate, sprinkle with powdered sugar through a sieve.  Put a scoop of frozen yogurt or ice cream on the centre of each funnel cake and cover with strawberry sauce (optional).  Serve immediately.