Vegan Easy Funnel Cake Fried in Oil
Deep-fried funnel cake made by piping pancake batter through a zip bag into hot oil. The batter creates crispy, lacy cakes in minutes. Finished with a dusting of powdered sugar for a classic fair-style treat.
Ingredients
- 5 inch canola oil
- 3 cup complete pancake mixall-purpose flour + 1 tsp baking powder + 1/2 tsp salt + 1 tbsp sugar1:1baking-mix-substituteadds gluten
requires mixing dry ingredients separately
- 3 cup water
- 2 tablespoon powdered sugar
Instructions
- 1
Pour about five inches of canola oil into a large Dutch oven.
- 2
Heat the oil over medium heat to 375 degrees Fahrenheit.
- 3
Whisk together the pancake mix and water until combined.
- 4
Transfer the batter to a large plastic zip-top bag.
- 5
Snip 1/4 inch off one corner of the bag.
- 6
Hold the bag above the hot oil and slowly dispense batter into the oil to form a funnel cake shape.
- 7
Fry for 2 minutes on the first side.
- 8
Flip and fry for 2 minutes on the second side.
- 9
Transfer to a paper towel-lined plate using a strainer or slotted spoon.
- 10
Repeat steps 6-9 for each funnel cake.
- 11
Dust with powdered sugar using a sifter or colander and serve.
Tips
Maintain oil temperature at 375 F for even cooking and minimal oil absorption.
Use a plastic zip-top bag with a small opening to control batter flow and create the funnel cake pattern.
Good to Know
Store cooled funnel cakes in an airtight container at room temperature for up to 2 days. Reheat briefly in a low oven to restore crispness.
Batter can be made and stored in the zip-top bag in the refrigerator for up to 4 hours before frying.
Serve warm, dusted with powdered sugar. Optional toppings include chocolate sauce, caramel drizzle, whipped cream, or fresh berries.
Common Mistakes
Do not let oil temperature drop below 375 F to avoid greasy, soggy funnel cakes.
Do not make the bag opening too large to avoid loss of batter control and irregular shapes.
Substitutions
requires mixing dry ingredients separately