Yesterday, Bitterroot BBQ owners Grant and Hannah introduced "Northwest-style" barbecue, one that began as dishes that Grant and Hannah like to eat interpreted by local ingredients. Today, they share a dessert with a similar approach. This dessert, usually reserved for the county fair, has been a popular dessert option at Bitterroot. But, as some diners may leave too full for dessert, here is the recipe to make it at home.
Bitterroot BBQ's Funnel Cake with Strawberries
2/3 cup milk
2 tablespoons sugar
1 1/4 cup All Purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 dozen strawberries sliced thin
1/2 cup brown sugar
1 cup red wine vinegar
1/2 teaspoon vanilla extract
Combine strawberries with brown sugar, red wine vinegar, and vanilla extract.
Mix the eggs, sugar, and milk. Sift the dry ingredients, and add dry to wet a third at a time. Heat vegetable oil to 350 degrees. Place batter in a piping bag. Pipe the batter into the hot oil in the shape of a funnel cake. Fry for 90 seconds and flip. Fry for another 90 seconds then remove from oil and place on paper towel. Garnish with macerated berries, powdered sugar and whipped cream and serve.