Funnel Cakes with Seasonal Berries

By Jodie

Ingredients

• 1 1/4 cups whole milk
• 2 eggs
• 1 cup confectioners' sugar, plus more for dusting
• 2 tsp salt
• 2 tsp vanilla
• 2 cups flower
• 4 tsp baking powder
• Vegetable oil
• 2 cups blueberries
• 1 cup raspberries

Preparation

Step 1

In a bowl, whisk milk, eggs, sugar, salt and vanilla until smooth, 2 minutes. In another bowl, combine flour and baking powder. Slowly whisk 1/4 of milk mixture into flour mixture until smooth; stir in remaining milk mixture. Cover batter with plastic wrap; let sit for 20 minutes. In a medium pot, heat 2 inches of oil over medium-high heat until it sizzles when a drop of water is added. Divide batter between 2 plastic freezer bags; snip one corner; slowly swirl 1/8 of the batter into the oil. Fry until golden brown and place on a paper towel lined plate. Repeat with remaining batter. Top cakes with berries; dust with sugar.