• 2 cups semi-sweet chocolate chips
• 1 tablespoon coconut oil
• 2 tablespoons powdered sugar, for serving

Funnel Cake

• 1 qt neutral oil, such as canola or vegetable
• 3 cups all-purpose flour
• ¼ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 cups milk
• 3 eggs, beaten

1. For the strawberry dipping sauce: Add the strawberries, sugar, and lemon juice to a small pot over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes, until thickened. Remove the pot from the heat and set aside until ready to serve.
2. Heat 1 inch of oil in a deep pan over medium-high heat until it reaches 375°F.
3. In a large bowl, mix together the flour, sugar, baking powder, and salt.
4. Add the milk and eggs to the dry ingredients. With a rubber spatula, stir until fully incorporated.
5. Transfer the batter to a clean squeeze bottle.
6. Squeeze a preferred portion of the batter into hot oil. Cook for 30-45 seconds on each side until golden brown. Remove from the oil with a slotted spoon and drain on a wire rack over a baking tray.
7. For the chocolate dipping sauce: Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until melted.
8. Dust the Funnel Cake with powdered sugar and serve with the dipping sauces.
9. Enjoy!

Fried food lovers no longer need to wait for the state fair to enjoy funnel cake as you can make it at home any time of year using this delicious recipe. The doughy mixture with crispy edges, generously doused in a white cloud of powdered sugar, never failed to satisfy a craving or put a smile on your face!