A fairground favorite just got a frosty upgrade!
For funnel cakes:
1 liter vegetable oil, for frying
3 cups all-purpose flour
Pinch kosher salt
1 cup water, room temperature
3 large eggs, beaten, at room temperature
1/2 cup unsalted butter, melted and cooled
1 lemon, zested
1/2 orange, zested
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 scoops vanilla ice cream
1 banana, peeled then halved lengthwise and crosswise
Maraschino cherries, with stem (optional)
In a large, wide pot, heat the oil over medium heat until the temperature reaches 350 degrees.
To make the funnel cake batter: In a large mixing bowl, whisk together water, eggs and butter. Slowly whisk in flour until just combined. Stir in zests. Pour the batter into an 18-inch piping bag. Cut the tip off the bag.
Carefully pipe the batter into the hot oil, applying even and continuous pressure to avoid breakage. Fry for 2 to 3 minutes and then turn over to brown on the other side, 2 to 3 more minutes. Remove to a cooling rack and sprinkle with cinnamon sugar while still hot. Continue to make funnel cakes with the remaining batter and cinnamon sugar. Allow to cool to room temperature.
To make the sundae: Place a funnel cake into a shallow bowl. Top with banana slices, ice cream, chocolate and strawberry sauces, caramel, whipped cream and a cherry.