Strawberry Citrus Funnel Cakes

Heat about 2 inches of Wesson Canola Oil in a 10″ cast iron pan or pot over medium heat to 350°F. Chef’s Tip: Use a thermometer and check the temperature often, increasing heat slowly.

In a large bowl, combine the flour, baking powder, salt, and sugar.

In a measuring cup, whisk together the milk, eggs, and vanilla extract.

Pour the wet ingredients into the dry mix to form a smooth batter. Chef’s Tip: Let the batter rest a few minutes. The consistency should be thin enough to flow off a spoon. Add milk if it’s too thick.

Transfer about half of the batter to a piping bag and cut the tip to about the size of a pencil.

Pipe the batter in circles around the outside of the pan. The batter will naturally swirl to the center.

Cook for about 90 seconds until the bottom is golden brown, then flip and cook for another 60-90 seconds.

Transfer to a wire rack while you fry the remaining funnel cakes. Chef’s Tip: Keep an eye on the oil temperature between batches, aiming to maintain 350°F.

In a medium bowl, beat together the eggs, egg yolks, sugar, corn starch, and vanilla.

In a small saucepan, heat the milk just below a simmer.
Slowly whisk the hot milk into the egg mixture, ensuring everything is well combined.

Transfer the mixture back to the pot and heat over medium, stirring constantly with a spatula. Cook until the mixture thickens, then continue stirring until a few bubbles begin to appear.

Remove from heat and pass the mixture through a fine strainer to remove any lumps.
Chef’s Tip: Press the mixture through with a spatula; it won’t pour easily.

Stir in the margarine, cover the surface with cling film to prevent a skin from forming, and chill in the fridge until fully cooled.

Combine strawberries, sugar, and water in a small saucepan.

Cook over medium-low heat, stirring constantly until strawberries soften and the sauce thickens.

Stir in lemon juice and remove from heat. Cool and refrigerate until ready to use.