Description
This easy and delicious funnel cake recipe made with pancake mix is a quick way to enjoy a classic carnival treat at home. With a simple batter and fried to golden perfection, this funnel cake is crispy on the outside and soft inside, topped with a dusting of powdered sugar for the perfect sweet finish.
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
- Vegetable oil (about 2 inches for frying)
Topping
- Powdered sugar for dusting
Instructions
- Prepare the Batter: In a large bowl, combine 2 cups of pancake mix, 1 cup of water, 1 tablespoon sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir thoroughly until the batter is smooth and well blended with no lumps.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep skillet or frying pan and heat over medium-high heat until it reaches 350°F (175°C). Maintaining the temperature is crucial for achieving a crispy texture.
- Create the Funnel Cake Shape: Pour the batter into a funnel or squeeze bottle. Holding it over the hot oil, pour the batter in a circular spiral motion, forming the classic funnel cake shape. Fry for 1 to 2 minutes until the underside turns golden brown.
- Flip and Cook the Other Side: Use tongs to carefully flip the funnel cake and fry the other side for another 1 to 2 minutes until equally golden and crisp.
- Drain and Serve: Remove the funnel cake from the oil and drain on paper towels to remove excess oil. Immediately dust generously with powdered sugar before serving for that perfect sweet touch.
Notes
- Ensure the oil temperature stays consistent at 350°F (175°C) to prevent greasy or undercooked funnel cakes.
- Be cautious when flipping the funnel cakes to keep their delicate shape intact.
- You can customize toppings by adding cinnamon sugar or fresh fruit alongside powdered sugar.
- Use a deep pan to avoid oil splatter and to ensure the funnel cake cooks evenly.
