Description
Crispy, golden funnel cake fries made from a simple buttermilk pancake batter, fried to perfection and dusted with powdered sugar. These delicious, easy-to-make treats are perfect for snack time or dessert, delivering the classic funnel cake flavor in a convenient fry shape.
Ingredients
Scale
Funnel Cake Batter
- 1 cup Buttermilk Pancake Mix
- 1/4 cup Cold Water (plus 1-2 tablespoons if needed)
- 1 tbsp Granulated White Sugar
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
For Frying and Serving
- Vegetable or Canola Oil (for frying, at least 3 inches deep)
- Powdered Sugar (for dusting)
Instructions
- Prepare the batter: In a medium-sized bowl, whisk together the pancake mix, cold water, granulated sugar, salt, and vanilla extract until just combined. The batter should have a cake-like consistency. If it’s too thick, slowly add water one tablespoon at a time until the correct consistency is achieved.
- Prepare piping setup: Transfer the batter to a piping bag fitted with a round tip or into a zip-top bag with a small corner cut off. Rest the bag upright in a tall glass or bowl while heating the oil to keep it stable and to contain any drips.
- Heat the oil: In a Dutch oven or a deep pan of about 4 inches, pour enough vegetable or canola oil to be at least 3 inches deep. Heat the oil over medium-high heat until it reaches 340°F to 350°F, using a thermometer to monitor the temperature. Adjust heat as needed to maintain this range.
- Fry the funnel cake fries: Pipe 3-4 strips of batter directly into the hot oil, each strip about 5-6 inches long. Work quickly because they fry fast. After 20-30 seconds, carefully flip each fry and cook for another 20-30 seconds or until golden brown. Use a slotted spoon or tongs to transfer fries to a paper towel-lined plate to drain excess oil. Repeat with remaining batter, keeping oil temperature steady.
- Serve: Once all fries are cooked and drained, dust them generously with powdered sugar using a fine mesh strainer. Serve immediately for best taste and texture.
Notes
- Maintain oil temperature between 340°F and 350°F to ensure crispy and evenly cooked fries without being greasy.
- If the batter is too thick, adding water in small increments helps achieve the perfect piping consistency.
- Use a thermometer to monitor oil temperature for consistent frying results.
- Best enjoyed fresh, as the fries can lose their crispiness if stored.
