Cherries And Cream Funnel Cakes

Let's Cook

1. 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.

2. Step 2.

   Pour in the half-and-half, eggs, almond extract, and vanilla extract. Mix until the batter is well incorporated and smooth.

3. 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.

4. Step 4.

   Fold the floured cherries into the batter until evenly distributed.

5. 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.

6. 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).

7. 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.

8. 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.

9. Step 9.

   Top each warm funnel cake with a dollop of cherry pie filling and a generous amount of whipped cream. Serve immediately.