Strauben

• •1 cups (180g) All-purpose flour
• •2 tablespoons Granulated sugar
• •1 teaspoon Baking powder
• •¼ teaspoon Salt
• •2 whole Large eggs
• •1 cup (240ml) Whole milk
• •1 teaspoon Vanilla extract
• •4 cups (for deep frying) Vegetable oil
• •¼ cup (for dusting) Powdered sugar
• •½ cup (for serving) Berry jam (e.g., raspberry, lingonberry)

Instructions

1. 1

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.

2. 2

   In a separate medium bowl, whisk the eggs, whole milk, and vanilla extract until well combined.

3. 3

   Gradually add the wet ingredients to the dry ingredients, whisking continuously until a smooth, pourable batter forms. Ensure there are no lumps. The batter should be thick enough to hold its shape slightly but thin enough to flow easily through a funnel. If too thick, add a tablespoon of milk at a time until desired consistency.

4. 4

   Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature. The oil should be at least 2-3 inches deep.

5. 5

   To form the Strauben, place your finger over the opening of a standard kitchen funnel. Pour about ½ cup of batter into the funnel. Carefully position the funnel over the hot oil.

6. 6

   Remove your finger from the funnel opening, allowing the batter to stream into the hot oil. Immediately move the funnel in a spiral motion, starting from the center and working outwards, to create a delicate, lacy spiral shape. Fry one Strauben at a time to avoid overcrowding.

7. 7

   Fry for 1-2 minutes per side, or until golden brown and crispy. Use a slotted spoon or spider to carefully flip the Strauben once the edges are set and golden.

8. 8

   Once cooked, remove the Strauben from the oil and transfer it to a plate lined with paper towels to drain any excess oil.

9. 9

   Repeat with the remaining batter, ensuring the oil temperature stays consistent between batches. You may need to adjust the heat as you go.

10. 10

    Just before serving, generously dust the warm Strauben with powdered sugar. Serve immediately with a side of your favorite berry jam.

Chef's Tips

• 💡**Maintain Oil Temperature:** The key to crispy Strauben is consistent oil temperature. If the oil is too cool, the Strauben will absorb too much oil and be greasy. If too hot, they will brown too quickly on the outside and remain raw inside. A deep-fry thermometer is highly recommended.
• 💡**Batter Consistency:** The batter should be smooth and pourable. If it's too thick, it won't flow easily through the funnel. If it's too thin, the Strauben won't hold their shape. Adjust with a little milk or flour as needed.
• 💡**Funnel Technique:** Practice the spiral motion with an empty funnel over a bowl of water first to get a feel for it. Move the funnel steadily but not too quickly to create an even spiral.
• 💡**Serve Immediately:** Strauben are best enjoyed fresh and warm, right after frying and dusting with powdered sugar, while they are at their crispiest.