Apple Cider Funnel Cakes

Making this classic carnival confection at home might seem like a daunting prospect — deep frying, after all, isn’t known for being the tidiest task. WIth the right equipment though, it’s not the ordeal you may be envisioning. The Le Creuset 6.5 Qt Deep Round Dutch Oven, with its deep sides, wide base and generous capacity, heats the frying oil evenly and keeps splashes and splutters to a minimum. Drizzling in the sweet, eggy funnel cake batter is easy and mess-free, and the funnel cakes only take a few minutes to turn golden-brown. Dusted with cinnamon sugar, they are a truly unique homemade treat!

For funnel cakes:

3 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon salt

2 large eggs

1/4 cup sugar

1/2 cup milk

1 1/2 cups apple cider

2 teaspoons vanilla extract

2 quarts peanut, vegetable or canola oil

For serving:

½ cup powdered sugar

1 teaspoon cinnamon

In a small bowl, whisk together flour, baking powder, cinnamon and salt.

In a large bowl, whisk together eggs, sugar, milk, cider and vanilla. Add dry ingredients to wet ingredients and mix until just combined, similar to pancake batter.

Heat oil in a Le Creuset 6.5 Qt Deep Round Dutch Oven to 375° F. Meanwhile, in a small bowl, whisk 1/2 cup powdered sugar and 1 teaspoon cinnamon until combined. Set aside for sprinkling on hot funnel cakes.

Fill a pancake squeeze bottle with batter. Alternatively, you may use a funnel with a 1/2-inch opening. Hold a finger over the opening and pour ½ to ⅔ cup batter into the funnel. Once oil is up to temperature, squeeze or drizzle batter into hot oil in a circular motion. Fry 2 minutes, until bottom is golden-brown. Using kitchen tongs, turn the funnel cake over and fry 1 to 2 minutes more. Carefully lift funnel cake out of oil and drain on paper-towel-lined tray. Immediately sprinkle with cinnamon powdered sugar. Repeat with remaining batter. Enjoy while warm.