Mrs. Hewitt’s Gluten-free Funnel Cakes

These delicious fried treats can be topped with powdered sugar for a classic finish, cinnamon and sugar for a flavor reminiscent of a churro, fruit, chocolate sauce, or whatever your heart desires.
  • 1 1/2 cups Mrs. Hewitt’s Pancake & Waffle Mix
  • 1 cup milk (or non-dairy milk)
  • 1 egg (or egg replacer)
  • 1 teaspoon vanilla
  • 3 tablespoons sugar
  • Topping of choice (powdered sugar, cinnamon sugar, chocolate chips, chocolate sauce, fruit, etc.)
  • Oil for frying (canola/peanut/olive oil)
  1. Pour oil into a heavy pan or Dutch oven until it is 1-1.5 inch deep. Make batter while oil heats to 375 degrees F.
  2. In a bowl, whisk together milk, egg, vanilla, and sugar.
  3. Add Mrs. Hewitt’s Pancake & Waffle Mix, stir until just combined.
  4. Let the batter sit for 5-7 minutes, and check your oil temperature.
  5. Prep and fill piping bag OR ziplock bag (see stories for tips)
  6. When oil reaches temperature, pipe batter from bag into hot oil moving in a circular motion and holding a few inches above the oil.
  7. Turn funnel cake with tongs when the bottom is lightly browned. Continue cooking until both sides are golden brown and remove to a paper towel covered plate to drain excess oil.
  8. Your first funnel cake will cook fastest because oil temp drops when batter is added. I didn’t bother to wait in between batches for temp to rise. Just watch them while they cook and flip and remove based on color.
  9. Top with desired topping and enjoy while warm!