Gluten Free Funnel Cake

By awright0511

Ingredients

• 2 cups Vegetable Or Canola Oil
• 1 box (about 20 Oz. Size) Pre-made Gluten Free Pancake Batter (We Used Gluten Free Better Batter Pancake Mix)
• Additional Required Ingredients Specified In Mix Package (typically Water And Eggs)
• 2 cups Water
• 1-1/2 cup Powdered Sugar, Sifted

Details

Servings 5

Preparation

Step 1

1. Heat the oil in a large skillet (should be about 2 inches) over medium to medium-high heat.
2. Mix up your pancake batter (you will typically need egg and water, as directed in the mix package). Then gradually add the additional 2 cups water until it is thin enough to go through your funnel (you may not need the entire 2 cups). If you don’t have a funnel, you could also spoon the batter into a gallon-sized resealable baggie, remove the excess air, seal the top, then snip off one of the corners to make a 1/4 to 1/2-inch hole.
3. Check the temperature of your oil. Pour in a tiny bit of batter. It should immediately start sizzling, but not burn and smoke. Adjust your temperature accordingly.
4. Let’s funnel the batter into the oil: While covering the funnel hole with one hand, pour in 1/2 cup batter. Hold the funnel close to the surface of the oil and release the batter into the oil while making a swirling motion. Some people start in the middle and work their way outward. But we started by making a circle then filling the circle in a swirl-like pattern. (We had to slightly shake our funnel to help it come out.)
5. Fry for 1 to 2 minutes or until the edges turn a golden brown, then carefully turn with tongs and fry another 1 to 2 minutes.
6. Drain on paper towels.
7. Transfer to a plate and sprinkle generously with powdered sugar.