Buzz
Fair treats such as candy apples, cotton candy, and shaved ice often feel like mythical delights—appearing as if by magic and only available in unique settings, like the aging, weathered tent at the local fair. Funnel cake is one such delicacy, but unlike cotton candy, it doesn’t require specialized tools to prepare. Surprisingly, you can recreate this classic treat at home with just a box of pancake mix.
Steps to prepare funnel cake using pancake mix
Begin by heating about half an inch of oil in an eight- or ten-inch skillet over medium heat. In a large bowl, combine one cup of ready-to-use pancake mix (the type that only requires water) with just under half a cup of water, whisking until smooth. The batter should be slightly thicker than standard pancake mix, resembling the consistency of vanilla cake batter. When you drag a whisk through it, the lines should remain visible for more than ten seconds before disappearing.
Transfer the batter into a piping bag or a zip-top storage bag for convenience. Alternatively, a kitchen funnel can be used, though it offers less precision. If opting for a storage bag, seal it and cut a ½-inch opening in one corner to pipe the batter. When the oil reaches a temperature between 350°F and 375°F, drizzle half of the batter into the pan. Move swiftly and unpredictably to achieve the classic, squiggly funnel cake design.
Fry the batter over medium to medium-low heat for two to three minutes on each side, maintaining the oil temperature between 350°F and 375°F. Use a metal fish spatula to lift the funnel cake and a wooden chopstick to assist in flipping it. The cake should develop a deep golden-brown color, though thicker portions may remain slightly soft. Once cooked to your desired crispness, place it on a wire rack to cool and gently pat it dry with a paper towel.
Avoid stressing over creating a perfect circular shape; the oil and pan will naturally guide the batter. Maintain a steady stream of batter to ensure the funnel cake forms a cohesive disc. For a crispier texture with thinner lines, cut a smaller hole in the bag. Conversely, for a softer texture with thicker lines, make a larger opening.
The aroma of frying funnel cakes will instantly evoke memories of county fair evenings, but it’s the generous dusting of powdered sugar that truly captures the essence of those nights. Don’t hesitate to shower the cakes with powdered sugar—there’s no such thing as too much. For the ideal sticky-sweet coating, apply the sugar while the cakes are still warm.
Funnel Cake Made with Pancake Mix
Required Ingredients:
1 cup of complete pancake mix
Just under ½ cup of cold water (90 to 100 mL)
Neutral oil for frying
Powdered sugar for topping
Add half an inch of frying oil to an eight- to ten-inch skillet. Heat over medium heat until the oil reaches a temperature range of 350°F to 375°F.
In a medium bowl, thoroughly whisk together the pancake mix and water. Transfer the batter to a piping bag fitted with a ½-inch opening (or a plastic storage bag with a corner cut off) and pipe the batter into the hot oil. Move the bag in a circular motion to create a continuous, flowing pattern. Use half of the batter for each funnel cake.
Fry each side for two to three minutes until golden brown. Use a slotted fish spatula to remove the funnel cake, blot it dry with a paper towel, and transfer it to a wire cooling rack. Generously dust with powdered sugar and serve immediately while still warm.
