These Funnel Cake Fries are a fun and delicious twist on the classic fair treat. Easy to make and perfect for sharing, they are crispy on the outside and soft on the inside, dusted with powdered sugar for that perfect finishing touch.
Ingredients:
- 1 cup buttermilk pancake mix
- cup cold water plus 1-2 tablespoons if needed
- 1 tbsp granulated white sugar
- tsp salt
- 1 tsp vanilla extract
- Vegetable or canola oil for frying
- Powdered sugar for dusting
Directions:
- Prepare the Batter: In a medium-sized bowl, whisk together the pancake mix, water, sugar, salt, and vanilla extract until just combined. The batter should be a cake-like consistency. If it is too thick, add one tablespoon of water at a time until the correct consistency is achieved.
- Prepare the Piping Bag: Add the batter to a piping bag with a circle tip or a zip-top bag with a small piece of the corner cut off. Rest the bag in a tall glass or in a bowl while the oil heats to make clean-up easier if any batter drips out.
- Heat the Oil: In a Dutch oven or a 4-inch deep pan, add oil so that it is at least 3 inches deep. Heat the oil over medium-high until it reaches a temperature of 340-350. Adjust the heat as needed to maintain this temperature. Prepare a plate lined with paper towels.
- Fry the Funnel Cake Fries: Pipe 3-4 strips of the batter into the hot oil, about 5-6 inches long, working quickly as they fry fast. Flip the fries over after about 20-30 seconds and fry for another 20-30 seconds or until golden brown. Transfer the fries to the paper towel-lined plate to soak up any excess oil. Repeat until all the batter has been used, adjusting the heat as needed to keep the oil temperature around 340-350.
- Serve: Dust the funnel cake fries with powdered sugar using a fine mesh strainer and enjoy! Best served right away.
- Prep Time: 10 minutes Cooking Time: 5 minutes Total Time: 15 minutes Servings: 24