June Tycoon is the gift that keeps on giving. It brings us new friends, new streamers, new games, new challenges, and best of all- THEME PARK FOOD!
There's nothing more quintessentially "State Fair Food" than Funnel Cake, so we started off the month with the most widely known and most simple-to-make treat found at parks nationwide!
I get it, funnel cake looks intimidating. It's oddly shaped, difficult to eat, and always way too hot when you buy it from a food truck. But I promise you, making funnel cake once will open you up to a world of possibilities of tasty treats you once thought couldn't be made at home.
- 1 1/2 cups of buttermilk pancake mix (no seriously, go buy a box!)
- 1/2 cup coconut flour (or regular flour, coconut brings a yummy texture)
- 2 tablespoons sugar
- 2/3 cup water
- 2 teaspoons vanilla extract
- Powdered sugar to garnish
Heat oil to 375°F in a large Dutch oven and adjust to maintain temperature. While oil is heating prepare the funnel cake batter.
In a large bowl whisk together pancake mix, coconut flour, and sugar. Whisk in water and vanilla until you get all the lumps out. Your batter should be the thickness of cake batter, not too thin and not too gloppy. Lifting the batter with the whisk or a spoon should form ribbons as it falls back to the surface.
Pour batter into a funnel or a plastic squeeze bottle with a 1/4-inch opening. Or use a piping bag and cut a 1/4-inch opening. You'll use about 1/2 cup of batter per funnel cake.
If using a funnel, cover the opening with your finger and position over the center of dutch oven or deep fryer. Allow the batter to flow, working quickly to swirl in a loopy circular pattern to make a 4 to 5-inch large disk.
Fry disk for 1 to 2 minutes or until golden on the bottom. Using a shallow heat resistant strainer, carefully turn funnel cake and fry until golden brown on second side, about 1 minute longer.
Transfer to a paper towel-lined plate. Place confectioner's sugar in a fine mesh strainer and tap over cakes to dust lightly.