- 10 minutes
- 30 minutes
- Makes 3 to 4 funnel cakes
In a large bowl, combine the flour, baking soda, cream of tartar, salt, and sugar.
In a separate bowl, whisk together the orange juice, orange zest, Uncle Scott's All Natural Root Beer, and the egg.
Add the wet ingredients to the dry ingredients and mix well. The batter should be fairly runny. If it's too thick, add more root beer.
Place the vegetable in a large, deep skillet and heat to 350 degrees Fahrenheit.
Use a kitchen funnel with an opening of at least ½ inch. Cover the hole with your finger and fill the funnel about ¾ full with the batter.
Carefully hold the funnel over the hot oil (you do not want to get burned, so work with that in mind) and carefully release your finger to allow the batter to begin to flow into the oil.
Fry the funnel cake for several minutes, flipping it halfway through using long tongs (be careful as it likes to splash). You want both sides to be golden brown.
Remove the funnel cake from the oil using long tongs or a slotted spoon and place it on paper towels to drain.
- Repeat with the remaining batter.
To make the icing: In a small bowl, combine the powdered sugar, heavy cream, and orange zest. Stir until smooth.
- Pipe the icing over the top of each funnel cake and add a handful of blueberries. Sprinkle with powdered sugar for garnish.