Description
This easy-to-make funnel cake recipe uses pancake mix for a convenient and delicious treat. Crispy on the outside and soft inside, these funnel cakes are fried to golden perfection and dusted with powdered sugar for a classic fairground dessert at home.
Ingredients
Scale
Funnel Cake Batter
- 2 cups pancake mix
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Frying and Serving
- Vegetable oil (about 2 inches for frying)
- Powdered sugar for dusting
Instructions
- Prepare the batter: In a large bowl, combine the pancake mix, water, sugar, vanilla extract, and salt. Stir the ingredients until the batter is smooth and well combined, ensuring no lumps remain.
- Heat the oil: Pour about 2 inches of vegetable oil into a deep skillet or frying pan and heat it over medium-high heat until it reaches approximately 350°F (175°C), suitable for frying funnel cakes.
- Fry the funnel cake: Pour the batter into a funnel or squeeze bottle. Hold it over the hot oil and carefully pour the batter in a circular spiral pattern to form the funnel cake. Fry it for 1 to 2 minutes until the bottom side is golden brown.
- Flip and cook the other side: Using tongs, carefully flip the funnel cake over to fry the other side for another 1 to 2 minutes or until it is golden and crisp on both sides.
- Drain and serve: Remove the cooked funnel cake from the oil and drain on paper towels to remove excess oil. Dust with powdered sugar generously before serving warm.
Notes
- Make sure the oil temperature stays steady around 350°F for even cooking without absorbing excess oil.
- Use a funnel or squeeze bottle for easy and uniform spiral shapes.
- Serve immediately for the best texture and flavor.
- You can add cinnamon or nutmeg to the batter for extra flavor.
- Use a thermometer to monitor the oil temperature for consistent results.
