Applesauce in the batter makes these apple funnel cakes extra tender. To keep the oil from splashing when frying funnel cakes, be sure to hold the tip of the funnel close to the oil, no more than 1 inch from the oil surface.
Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon apple pie spice
1/2 teaspoon salt
1 3/4 cups milk
1 cup applesauce
3 large eggs
1/4 cup white sugar
1/4 teaspoon almond extract
1/4 cup butter
2 pounds apples, peeled and chopped (about 4 cups)
1/3 cup packed brown sugar
2 teaspoons apple pie spice
2 cups vegetable oil, or as needed, for frying
caramel-flavor ice cream topping, and/or powdered sugar, for serving
Directions:
Stir together flour, baking powder, apple pie spice, and salt in a bowl for the batter.
Whisk together milk, applesauce, eggs, white sugar, and almond extract in a large bowl until combined. Add flour mixture and whisk until smooth. Batter should have the consistency of a cake batter and be thin enough to pass through a funnel.
For apple topper, melt butter in a large skillet over medium heat. Add apples, brown sugar, and apple pie spice; cook, stirring occasionally, until apples are tender, 15 to 20 minutes. Remove from heat.
Meanwhile, pour oil to a depth 1 1/2 to 2 inches in a deep, heavy- bottomed 8- to 10-inch skillet or deep fryer; heat to 375 degrees F (190 degrees C).
Put your finger over bottom opening of a funnel; fill funnel with 1/2 cup batter. Holding funnel close to surface of oil, release batter into oil while making a circular motion. Fry until golden brown, 1 to 2 minutes. Use tongs and a wide spatula to carefully turn funnel cake. If you don’t have a funnel, you can use a squeeze bottle instead. Fry until golden, about 1 minute more. Drain on paper towels. Repeat with remaining batter. Keep finished funnel cakes warm in a 180 degrees F (82 degrees C) oven while preparing remaining funnel cakes.
Top with apple topper. Serve with caramel topping and/or powdered sugar.
