Raspberry-Compote Funnel Cakes

Name: Raspberry-Compote Funnel Cakes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup sugar; 2 eggs; 1 cup milk; 2 tbsp vegetable oil; 1/2 cup raspberry jam; 1/4 cup water; 1/4 cup powdered sugar

Light, airy funnel cakes served with a homemade raspberry compote, offering a nostalgic treat with modern flair.

Cuisine: American

Category: Desserts

Prep: 25 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
2 eggs
1 cup milk
2 tbsp vegetable oil
1/2 cup raspberry jam
1/4 cup water
1/4 cup powdered sugar

Instructions

Step 1: Whisk 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 1/2 cup sugar in a bowl.
Step 2: Beat 2 eggs in a separate bowl, then add 1 cup milk and 2 tbsp vegetable oil. Whisk until smooth.
Step 3: Gradually pour wet ingredients into dry ingredients, stirring until just combined.
Step 4: Heat 2 inches of vegetable oil in a pot to 375°F (190°C). Drop 1/4 cup batter portions into oil, swirling to form a funnel shape.
Step 5: Fry 2-3 minutes per side until golden, then drain on paper towels.
Step 6: Warm 1/2 cup raspberry jam and 1/4 cup water in a saucepan until pourable (5 minutes). Dust funnel cakes with 1/4 cup powdered sugar and serve with warm compote for dipping.