Description
Enjoy a delicious combination of crispy funnel cakes and sweet, cinnamon-dusted apple fries. Perfect for dessert or a snack, these treats are best served warm, drizzled with caramel sauce and dusted with powdered sugar for an irresistible finish.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 1 teaspoon vanilla extract
- Vegetable oil (for frying)
- 2 medium-sized apples (such as Granny Smith or Honeycrisp)
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- 1/2 cup all-purpose flour (for coating)
- Powdered sugar (for dusting)
- Caramel sauce (for drizzling)
- Whipped cream (optional)
Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well blended.
- In a separate bowl, beat the egg and then add the milk and vanilla extract. Mix until combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a whisk until just combined. Be careful not to overmix; a few lumps are okay. The batter should be thick but pourable.
- Let the batter rest for about 10-15 minutes while you prepare the apples and heat the oil.
- While the batter is resting, wash and dry the apples. Core and slice them into thin wedges, about 1/4 inch thick. You can leave the skin on for added texture and flavor.
- In a small bowl, mix together the ground cinnamon and granulated sugar. Set aside.
- Place the flour in a shallow dish. Dredge each apple slice in the flour, ensuring they are evenly coated. Shake off any excess flour.
- Once all the apple slices are coated, sprinkle the cinnamon-sugar mixture over them, tossing gently to ensure an even coating.
- In a deep frying pan or a heavy-bottomed pot, pour in enough vegetable oil to reach a depth of about 2 inches. This will allow the funnel cakes to float while frying.
- Heat the oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.
- Once the oil is hot, take a funnel or a squeeze bottle and fill it with the batter. If using a funnel, cover the hole with your finger to prevent the batter from flowing out.
- Hold the funnel or squeeze bottle over the hot oil and release your finger or squeeze the bottle to let the batter flow into the oil. Create a spiral or lattice pattern, overlapping the batter slightly as you go.
- Fry the funnel cake for about 2-3 minutes on one side until golden brown. Use tongs to carefully flip it over and fry for an additional 1-2 minutes on the other side.
- Once cooked, remove the funnel cake from the oil and place it on a plate lined with paper towels to drain excess oil. Repeat the process with the remaining batter, frying one or two funnel cakes at a time, depending on the size of your pan.
- After frying the funnel cakes, you can use the same oil to fry the apple fries. Ensure the oil is still at 350°F (175°C).
- Carefully add a few apple slices to the hot oil, being cautious not to overcrowd the pan. Fry the apple slices for about 2-3 minutes, turning them occasionally until they are golden brown and crispy.
Notes
- For extra flavor, consider adding a pinch of nutmeg to the cinnamon-sugar mixture.
- Serve the funnel cakes and apple fries immediately for the best texture.
- Leftover funnel cake batter can be stored in the refrigerator for up to 24 hours.
- Prep Time: 20 minutes
- Cook Time: 20 minutes