Description
These delicious Funnel Cake Fries are crispy, golden strips of sweet pancake batter, fried until perfectly crisp and dusted with powdered sugar. A fun twist on traditional funnel cakes, these fries are perfect for a quick dessert or festive snack, offering a delightful combination of airy texture and a sweet vanilla flavor.
Ingredients
Scale
Funnel Cake Fries Batter
- 1 Cup Buttermilk Pancake Mix
- 1/4 Cup Cold Water (plus 1-2 Tablespoons additional if needed)
- 1 Tbsp Granulated White Sugar
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
For Frying and Garnish
- Vegetable or Canola Oil (for frying, enough for 3 inches depth)
- Powdered Sugar (for dusting)
Instructions
- Prepare the Batter: In a medium-sized bowl, whisk together the buttermilk pancake mix, cold water, sugar, salt, and vanilla extract until just combined. The batter should have a cake-like consistency; if it’s too thick, add additional water one tablespoon at a time until the right consistency is reached.
- Fill the Piping Bag: Transfer the batter to a piping bag fitted with a circle tip, or alternatively use a zip-top plastic bag with a small corner cut off. Set the bag upright in a tall glass or bowl while heating the oil to prevent mess.
- Heat the Oil: In a dutch oven or a deep pan about 4 inches deep, pour vegetable or canola oil to a depth of at least 3 inches. Heat the oil over medium-high heat until it reaches 340°F to 350°F, adjusting the heat as needed to maintain this temperature. Prepare a plate lined with paper towels for frying.
- Pipe and Fry the Fries: Squeeze 3-4 strips of batter, about 5-6 inches long, directly into the hot oil. Work quickly as they fry rapidly. Fry each side for 20-30 seconds until golden brown, then flip carefully with tongs or a slotted spoon to cook the other side.
- Drain and Repeat: Remove the cooked funnel cake fries and place them on the paper towel-lined plate to drain excess oil. Continue piping and frying the remaining batter, adjusting the oil temperature as necessary.
- Dust and Serve: Using a fine mesh strainer, dust the funnel cake fries liberally with powdered sugar. Serve immediately for best taste and crispness.
Notes
- Carefully monitor the oil temperature to avoid greasy or undercooked fries.
- Use a candy or deep-fry thermometer for accurate temperature control.
- If you don’t have a piping bag, use a sturdy plastic bag with a cut corner.
- Funnel cake fries are best enjoyed fresh to maintain their crispy texture.
- Adjust thickness of batter by adding water sparingly to ensure consistent frying results.
