Berry

By George Geary | Certified Culinary Professional

Servings: 6 to 10 Funnel Cakes

Required Equipment:

• Electric mixer
• Stockpot
• Medium saucepan
• Candy/deep fry thermometer
• Pastry bag
• Wire cooling rack

Basic Ingredients:

Funnel Cakes

• 6 tablespoons unsalted butter, diced
• 1 cup cool water
• 1/2 teaspoon coarse sea salt
• 1/2 teaspoon granulated sugar
• 1 1/2 cups all-purpose flour
• 3 large eggs
• 2 large egg whites
• Canola oil, for frying
• Confectioner’s sugar, for dusting

Berry Sauce

Makes 2 cups

• 1 quart of mixed fresh berries (such as strawberries, raspberries, blueberries, blackberries)
• 1/2 cup granulated sugar
• A pinch of sea salt

Preparation Steps:

To Make Funnel Cakes

1. In a medium saucepan set over medium-high heat, combine the butter, water, salt, and sugar. Bring the mixture to a boil, then take it off the heat and swiftly mix in the flour.
2. Return the saucepan to low heat and cook while stirring frequently for about 3 minutes; this will help remove any starchy taste from the flour.
3. Transfer the dough to the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until most of the steam has dissipated, then gradually add the eggs and egg whites, one at a time, until the batter is smooth.
4. In a stockpot, heat about 3 inches of canola oil to 350 degrees Fahrenheit.
5. Transfer the batter to a pastry bag fitted with a round tip that is no larger than 1/4 inch in diameter.
6. Position the pastry bag above the hot oil and dispense the batter into the oil in a zigzag or spiral pattern, frying just one large cake or two smaller ones at a time.
7. Cook the funnel cakes until they expand and turn golden brown, approximately 3-5 minutes, flipping them every 30 seconds.
8. Once cooked, remove the cakes and let them drain on a wire rack. After cooling slightly, dust with confectioner’s sugar and serve with the Berry Sauce.

To Prepare Berry Sauce

1. Combine the berries, sugar, and salt in a bowl. Allow the mixture to sit for 30 minutes to blend the flavors before serving.

Editor’s Note: Recipe and photo are adapted from FAIR FOODS: The Most Popular and Offbeat Recipes from America’s State and County Fairs by George Geary, published by Santa Monica Press.

ABOUT GEORGE GEARY:
George Geary is a highly regarded chef, acclaimed author, and esteemed educator recognized in culinary circles. Previously a pastry chef for Walt Disney Company, he holds a Certification as a Culinary Professional and has recently been honored as the Culinary Educator of the Year by the International Association of Culinary Professionals. He is notably credited for creating cheesecakes featured in The Golden Girls and various other celebrated television shows.

As a culinary critic and judge, George has participated in renowned programs such as ABC’s The Taste with Anthony Bourdain, The American Baking Competition hosted by Jeff Foxworthy, and many more hit television series. For eight years, he served as a guest chef aboard Holland America Line, exploring 118 countries across all continents.

For over three decades, he has been involved as a judge in culinary contests for prominent food companies including Canola Producers, Veg-All, Hormel Foods, and many others. From 1982 until 2010, George coordinated culinary events at the Los Angeles County Fair. Learn more at his website, www.GeorgeGeary.com.