Glazed Funnel Cake With Fruit Confetti

Step 1

Place¼ cup freeze-dried blueberriesin a resealable plastic bag and finely crush with a rolling pin. Transfer to a small bowl; set blueberry powder aside for serving.

Step 2

Sift2 cups (220 g) powdered sugarand1 tsp. ground gingerinto a large glass or ceramic bowl. Add½ cup buttermilkandpinch of kosher saltand whisk until very smooth and shiny. Set glaze aside.

Step 3

Whisk2 cups (250 g) all-purpose flour,2 Tbsp. dark brown sugar,2½ tsp. baking powder, and¼ tsp. Diamond Crystal or Morton kosher saltin a medium bowl to combine. Whisk2 large eggs,1 cup whole milk, and1 tsp. vanilla extractin another medium bowl until combined and smooth. Make a well in center of dry ingredients and pour egg mixture into well. Whisk, gradually adding dry ingredients to egg mixture, until just combined and no lumps remain (it should be the consistency of pancake batter).

Step 4

Fit a large Dutch oven or other heavy pot with thermometer; pour invegetable oilto come about 1½" up sides (about 8 cups) and heat over medium-high until thermometer registers 375° Pour about ½ cup batter into funnel. Hold funnel over pot and release batter into oil, moving funnel in a spiral pattern to create about a 6"-diameter cake, then crisscross batter over itself. (If using a squeeze bottle, squeeze ½ cup batter into the oil in a spiral pattern to create about a 6"-diameter cake, then crisscross batter over itself.) Fry funnel cake until golden brown underneath, 2–3 minutes. Using a spider or tongs, turn over and fry until golden brown on the other side, 2–3 minutes. Transfer funnel cake to a wire rack set inside a rimmed baking sheet and let drain. Repeat with remaining batter.

Step 5

Working one at a time, gently dunk warm funnel cakes in reserved glaze with your hand for a few seconds, then sprinkle with reserved blueberry powder. Dust with powdered sugar if desired.