- Prep time
- 15 minutes PT15M
- Cook time
- 1–2 minutes PT2M
- 6–8 servings
Marionberries boast a sweet-tart flavor similar to blackberries, and are grown almost exclusively in Oregon where they're prized as a local specialty. Here, we use a marrionberry habanero jelly to spice up tradional funnel cakes—drizzle on as much as you like and savor the sweet and spicy goodness!
- 1 cup flour
- ½ cup cornstarch
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 egg whites
- 1 tablespoon vanilla extract
- 1½ cups buttermilk
- ⅔ cup marionberry habanero jelly, divided
- 3 tablespoons butter, melted
- Oil, for frying
- 4–6 tablespoons powdered sugar
- 2 tablespoons water
Combine the flour, cornstarch, baking powder and salt in a mixing bowl. Separately, whip the egg whites and vanilla together to form stiff peaks.
Mix together buttermilk and ¼ cup marionberry habanero jelly. Add the buttermilk mixture to the flour mixture and incorporate the melted butter. Fold in the whipped egg whites.
Heat oil to 350°F.
Transfer the batter into a squeeze bottle. Squeeze the batter into the hot oil in a criss-cross pattern to make the funnel cake. The cake will sink, then float to the surface. Fry for 1 minute, and then flip over and fry for 30 more seconds until golden brown.
Drain funnel cake on a paper towel, then dust with powdered sugar. Thin remaining jelly with the water, then drizzle on top.
Note: To make uniform funnel cakes, use a narrow sauce pot approximately 5–6 inches wide, filled about 3 inches deep with oil, with an additional 3 inches of space at the top. When adding the batter, fill the entire surface of the pot so the funnel cake will form to its shape.