Cherries And Cream Funnel Cakes
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
Crispy funnel cakes studded with cherries, topped with cherry pie filling and whipped cream. A fun and fruity twist on a classic fair treat.
Ingredients
- all-purpose flour divided
- sugar
- baking powder
- kosher salt
- half-and-half
- 3 medium eggs
- almond extract
- vanilla extract
- frozen cherries diced
- vegetable oil for deep-frying
- cherry pie filling for serving
- whipped cream for serving
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 334 mg
- Iron: 2.87 mg
- Magnesium: 28.4 mg
- Phosphorus: 273 mg
- Potassium: 344 mg
- Zinc: 1.04 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- sugar
- baking powder
- kosher salt
- half-and-half
- 3 medium eggs
- almond extract
- vanilla extract
Prepare
- all-purpose flour, divided
- Dice frozen cherries
- vegetable oil, for deep-frying
- cherry pie filling, for serving
- whipped cream, for serving
Let's Cook
-
Step 1.
In a large mixing bowl, combine 3 cups of the all-purpose flour with the sugar, baking powder, and salt. Mix until well combined.
-
Step 2.
Pour in the half-and-half, eggs, almond extract, and vanilla extract. Mix until the batter is well incorporated and smooth.
-
Step 3.
In a medium bowl, combine the frozen diced cherries with the remaining 2 tablespoons of flour. Toss until the cherries are well coated.
-
Step 4.
Fold the floured cherries into the batter until evenly distributed.
-
Step 5.
Pour the vegetable oil into a large deep pan (such as a Dutch oven or deep skillet) and heat to 360°F (182°C). Use a deep-fry thermometer to maintain the temperature.
-
Step 6.
Transfer the batter into a large ziplock plastic bag. Snip off one corner of the bag to create a small opening (about 1/4 inch).
-
Step 7.
Working one at a time, drizzle about 1/2 cup of batter from the bag into the hot oil in a swirling or crisscross pattern to form a funnel cake. Fry until golden brown, about 4 minutes per cake, flipping once halfway if needed for even cooking.
-
Step 8.
Remove the funnel cake from the oil using tongs or a slotted spoon and set on a paper-towel-lined plate to drain excess oil. Repeat with remaining batter.
-
Step 9.
Top each warm funnel cake with a dollop of cherry pie filling and a generous amount of whipped cream. Serve immediately.