Quick-fry funnel cake batter comes together easily with basic pantry essentials. Endless topping options will entertain guests of all ages! 


Fresh Strawberry Sauce: In a tall cup using an immersion blender or in a blender cup, combine strawberries, maple syrup, lemon zest and juice; purée until smooth. Keep refrigerated until ready to use.

Funnel Cakes: In a large, deep pot, heat 2-inches of vegetable oil over medium-high heat to 370°F.

Meanwhile, in a large bowl, whisk together milk, eggs, sugar and vanilla. Whisk in flour and baking powder. Pour batter into a large squeeze bottle or piping bag.

Squeeze about ¼ cup (60 ml) batter into hot oil in a thin, steady squiggly stream, overlapping squiggles, to create approximately a 5-inch circle-shaped nest (batter will move and connect in areas; fill in any large gaps with batter). Fry funnel cakes in batches of 1 or 2 at a time, for about 2 minutes, flipping once, until golden brown. Place funnel cakes on a cooling rack to drain excess oil and dust with icing sugar.

In a microwave-safe bowl, combine dulce de leche and salt. Microwave on high for 30-45 seconds until warmed through and runny enough to drizzle.

Peel and slice bananas and arrange on funnel cakes, drizzle with dulce de leche, top with a scoop of ice cream, fresh strawberry sauce and sliced strawberries.

Tip: When frying, if batter does not connect to form nest shape, whisk in additional 1-2 tbsp of flour.

Tip: Make funnel cakes ahead and freeze in an airtight container for up to 1 week. Reheat in the air fryer at 375°F for 1-2 minutes or in a toaster oven for 2 minutes, until crisp and warmed through.

Brought to you by: Egg Farmers of Ontario