Nadiya Hussain's Strawberry Milkshake Funnel Cake
These are like doughnut, meets cake, meets fritter, meets pakora. They are as fun to eat as they are to make. Crisp and sweet, and easy to demolish the lot. Apart from eating them, there is so much fun in squeezing the batter into the oil and being quick enough to create something that resembles a holey doughnut. To save yourself time you could make the batter the night before and just do the frying when it’s time to eat.
Handy tip - These freeze really well, so if you have any left over, pop them into a
|oil, for frying|
|2 tbsp||icing sugar|
|2 tsp||baking powder|
|100g||strawberry milkshake powder|
You will need: a ziplock bag or a squeezy bottle.
Start by heating some oil gently in a small pan, just big enough to fry one cake at a time. The oil should come halfway up the sides. I do these in a small pan so that I don’t use up too much oil every time I fry.
Put the flour, icing sugar, baking powder, milk and eggs into a bowl and whisk until you have a smooth batter.
Now there are a few ways of making these: you can place all the mixture in a ziplock bag and snip about 5mm off the end. Or you can use a squeezy bottle, although you don’t want to squirt anything quickly into oil. I prefer to use a ziplock bag, and when I need to put it down I just use a bag clip to stop the flow.
In one smooth motion, squeeze out the mixture in rounds, making sure that the batter connects to itself so it has something to hold on to. It should look like a spindly doughnut. Fry for roughly 1 minute on each side, or until golden brown. Have a tray lined with kitchen paper at the ready, to drain the funnel cakes. As soon as they come out of the hot oil, sprinkle them generously with the strawberry milkshake powder and get frying the next one.