Funnel Cake with Boysenberry Sauce

2 Eggs

1 1/2 Cups Milk

1/4 Cup Sugar

2 Cups All-Purpose Flour (Sifted)

1 Tsp. Baking Powder

1 Tsp. Vanilla Extract

Pinch of Salt

2 Cups of Vegetable Oil

Vanilla Ice Cream

1 Cup Boysenberry Preserves

1 Lemon

In a mixing bowl, combine the sugar and eggs and mix for a minute then add in your milk and vanilla extract and mix until fully incorporated.

Add sifted flour, baking powder, and salt into the egg mixture, beat until smooth.

Heat up oil to 350F degrees.

Using a funnel, cover the sprout with your finger and fill with 1/4 cup of batter.

Remove your finger and release the batter into the oil in a spiral, starting in the center and winding out. Fry for a minute or two until golden, turn carefully and fry for another minute.

Drain on paper towel, dust with powdered sugar, and top with vanilla ice cream and boysenberry sauce and enjoy.

To make your boysenberry sauce, heat up the preserves in a small pot with the juice of 1 lemon and bring it to a simmer. Remove from heat and let cool slightly. Serve and enjoy.