Description
Crispy, golden funnel cake made easily with pancake mix, fried until light and airy, then finished with a generous dusting of powdered sugar for a classic fair-style treat at home.
Ingredients
Scale
- 1 cup pancake mix
- ¾ cup milk
- 1 large egg
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 3 cups vegetable oil, for frying
- ½ cup powdered sugar, for dusting
Instructions
- Heat the vegetable oil in a deep pot or heavy skillet to 350°F, keeping the temperature steady.
- In a mixing bowl, whisk together the pancake mix, milk, egg, granulated sugar, and vanilla extract until smooth and pourable.
- Transfer the batter to a measuring cup or squeeze bottle for easy pouring.
- Carefully drizzle the batter into the hot oil in a swirling, overlapping pattern to form a funnel cake shape.
- Fry for 1 to 2 minutes per side until golden brown and crisp.
- Remove the funnel cake with a slotted spoon and drain briefly on paper towels.
- Dust generously with powdered sugar and serve warm.
Notes
- Keep oil temperature consistent to avoid greasy results.
- Pour the batter slowly for well-defined swirls.
- Serve immediately for the best crisp texture.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 320
- Sugar: 14 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg