Funnel Cake with Berries

Makes 6 to 10 funnel cakes

Ingredients:

6 tablespoons unsalted butter, cut into small pieces 1 cup cool water ½ teaspoon sea salt

½ teaspoon granulated sugar 1½ cups allpurpose flour

3 large eggs plus 2 large egg whites Canola oil, for frying Powdered sugar, for dusting

Berry topping:

1 quart fresh berries, sliced ½ cup granulated sugar

Pinch sea salt

Directions:

In a medium saucepan, combine butter, water, salt and sugar. Bring to a boil over high heat. Remove from heat and quickly stir in the flour. Return the pan to low heat and cook, stirring frequently, for about 3 minutes to cook the flour slightly and rid the mixture of any starchy, floury taste.

Place the dough in the bowl of a mixer fitted with a paddle attachment. Mix on medium speed until most of the steam has subsided, then add the eggs and egg whites one at a time, beating until each is incorporated before adding the next. Beat until a smooth batter forms.

Meanwhile, combine the berry topping ingredients — sliced berries, sugar and a pinch of salt — in a bowl. Let stand for 30 minutes before serving.

Pour 3 inches of oil into a stockpot and heat to 350 degrees.

Transfer the batter to a pastry bag fitted with a ¼-inch or smaller diameter round tip. Holding the pastry bag over the hot oil, squeeze the batter into the hot oil in a zigzag or spiral shape, frying no more than 1 large or 2 smaller funnel cakes at a time. Fry the cakes until puffed and golden — they will triple in size — about 3 to 5 minutes, flipping every 30 seconds or so.

Drain the cakes on a rack and cool slightly, then sprinkle with powdered sugar and serve with berry topping.

— George Geary, “Fair Foods: The Most Popular and Offbeat Recipes from America’s State & County Fairs” (Santa Monica Press, 2017)