Dear Reader: These are extraordinary times we’re living in, and while we’ve always got an eye toward health and wellness, sometimes self-care and wellness looks a little different. As our needs shift, self-care might look like an over-the-top carpet picnic in the living room, or sweet treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the status quo, and that’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!
For many of our friends north of the border, funnel cakes from Canada’s Wonderland are a signal that all’s well. The air is getting warmer, the sun is shining, and it’s time to play.
While the air is indeed getting warmer as we shift solidly into Spring of 2020, it’s not time to play just yet. Unsure as to when the right time to reopen the park will be, the kind and generous people at Canada’s Wonderland have decided to tide us over with a tasty treat that we can make ourselves at home. Behold: Strawberry funnel cakes.
Strawberry Sauce
Make strawberry sauce first and store in a refrigerator.
Ingredients:
- 250g Frozen Strawberries
- 1 L + 30 ml water
- 100g strawberry Jam
- 200g sugar
- 50g strawberry glaze (optional)
- 2 tsp strawberry extract
- 2 tbsp red food coloring
- 56g modified corn starch (clear gel) – (if not available can be replaced with corn starch; adjust amount as per packaging instructions for 30 ml of water)
Directions:
- In a thick-bottom pot bring 1 L water to boil.
- Add sugar, strawberry jam, strawberry glaze, red food coloring and bring to boil on medium heat.
- Mix modified corn starch (Clear Gel) – (if not available can be replaced with corn starch) and mix with 30 ml water.
- Pour modified corn starch mixture slowly into the boiling strawberry jam-strawberry glaze mixture while stirring.
- Make sure no lumps in it. Bring to boil, add strawberry extract and mix. Turn off the heat.
- Place frozen strawberries in a heat-proof container. Pour boiling mixture over the frozen strawberries and mix well.
- Cover with a lid and place in the refrigerator until strawberries are thawed. Mix gently before you serve it with funnel cakes.
Funnel Cake
Ingredients:
- 2 large eggs, room temperature
- 250ml 2% milk
- 250ml water
- 1/2 tsp vanilla extract
- 400g all-purpose flour
- 52g sugar
- 3 tsp baking powder
- 1/4 tsp salt
- Oil for deep frying (enough to cover funnel cake)
- Confectionery (Icing) sugar
- Vanilla ice cream, for serving
Directions:
- In a bowl, mix all dry ingredients flour, sugar, baking powder and salt.
- In a separate bowl, mix all wet ingredients eggs, milk, water and vanilla extract until well blended.
- Slowly combine dry ingredients into wet until completely mixed and there are no lumps. Do not over mix and make sure mixture is smooth.
- Pour mixture into a pitcher or squeeze bottle.
- In a thick-bottom pot, heat oil to 375°F.
- Test oil by dropping a small spoonful of batter in oil. If it rises to surface quickly, oil is ready.
- Hold the jug or squeeze bottle with the funnel cake mixture 3-4 inches above the oil (wear an oven mitt for safety).
- Pour about 1 cup funnel cake mixture in a spiral motion.
- With a slotted spoon carefully fry each side about 2 minutes until golden brown. (Be careful not to splash hot oil)
- Remove funnel cake and drain excess oil on paper towels.
Serving
- Place warm funnel cake on a plate, pour about 2 spoons (or more as desired) of strawberry sauce over, sprinkle confectionery sugar and serve.
- If available, can be served with vanilla ice cream.
- Enjoy!
