Get a taste of summertime with my sugar-dusted funnel cake - topped with whipped cream and fresh strawberry sauce.
In a large bowl whisk together eggs and milk. Once the wet ingredints are combined add in the flour ,baking powder, and salt. Beat unitl a smooth thin batter is formed.
Allow the batter to rest in the fridge for about 30 minutes while you make the strawberry sacue.
In a medium sauce pan over medium heat combine the water, sugar and strawberries. Allow to simmer for 4-5 minutes or until the strawberries are soft. Whisk in the corn starch and vanilla and allow to simmer for an additional minute to activate the corn startch. At this point you should have a thick strawberry sauce. Transfer to a bowl and set aside.
Line a cooling rack with paper towel and set aside. This is for the funnel cake to drain after frying.
Once the oil is hot transfer a 1/4 cups of batter to a piping bag using a ladel or large spoon. Snip the tip of the piping bag and carefully stream the batter into the hot oil using a sprial motion, to form the classic funnel cake shape.
Fry for 2-3 minutes then gently flip using a spider or fish fryer. Allow to fry for and 1-2 minutes.