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!