Funnel Cakes
This Funnel Cake recipe creates a classic fairground treat that’s crispy on the outside and soft on the inside. Made from a simple batter of pancake mix sugar milk and eggs these fried dough pastries are topped with a generous dusting of powdered sugar and served hot.
STEP 1
In a large mixing bowl combine eggs, sugar, milk, and vanilla. Whisk well until combined.
STEP 2
Add Krusteaz Pancake Mix, granulated sugar, and salt to the liquid mixture and stir to combine. Ingredients should be well incorporated, but do not over mix.
STEP 3
Add approximately 1 1/2" - 2" of oil to a heavy-bottomed fry pan, dutch oven or cast iron pan*. Heat oil to 375 degrees F. If you do not have a thermometer, you will know the oil is ready when you drop a small drop of the batter into the oil and it immediately bubbles and sizzles.
STEP 4
Add approximately 1/4 of the batter to a funnel, piping bag or squeeze bottle, with your finger covering the opening until you are ready to dispense it into the oil. Holding the funnel/bag/bottle several inches above the oil, remove your finger and swirl the batter into the oil, overlapping it on itself, until the batter is all dispensed.
STEP 5
Fry until the bottom side is golden brown, approximately 1-2 minutes, then gently turn over with tongs and fry until the second side is golden brown. Carefully remove and immediately place on a plate covered with paper towels to help drain off any extra oil. Sprinkle with powdered sugar, add toppings and serve immediately.
