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Berry Funnel Cakes
Prep Time:10 min
Cook Time:10 min
Yield:6 funnel cakes

INGREDIENTS:

  • 3 1/2 to 4 cups Crisco® Pure Vegetable Oil
    •
  • 1 (7 oz.) package Hungry Jack® Easy Pack™ Wild Berry Wheat Pancake Mix
    •
  • 1 large egg
    •
  • 1/2 cup milk
    •
  • 1/2 cup Smucker's® Strawberry Flavored Topping
    •
  • OR 1/2 cup Smucker's® Strawberry Syrup
    •
  • Powdered sugar
    •

PREPARATION DIRECTIONS:

  1. 1.
    HEAT 1-inch of oil in large skillet with straight sides over medium-high heat to 330°F. Reduce heat to maintain oil temperature between 330-340°F.

  2. 2.
    COMBINE pancake mix, egg and milk in small bowl until blended. Place batter in 1-quart resealable plastic freezer bag. Cut about 3/8-inch corner off of bag. Squeeze batter in a spiral pattern, in oil, about 5 inches in diameter for each funnel cake.

  3. 3.
    COOK 30 seconds per side or until golden brown. Remove with slotted spoon. Drain on paper towels. Repeat with remaining batter to make 5 more funnel cakes. Place on serving plate. Drizzle with topping and sprinkle with powdered sugar.

    4.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1 funnel cake of 6), Calories 330 (Calories from Fat 150), Total Fat 17g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 35mg, Sodium 310mg, Total Carbohydrate 44g (Dietary Fiber 2g, Sugars 26g), Protein 5g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 10%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.

Berry Funnel Cakes 3.8 5 4 4
Just Like The Fair I made these for my family right after we came back from the fair. My family liked them and said they were just like the ones they ate the previous day. Doughy and fried. Yummy! February 24, 2013
fabulous It was very good and not as hard as I thought it would be. February 10, 2013
good this is quick to prepare, easy to make and a sight to behold February 9, 2013
berry tasting while this is a new way to make funnel cake i prefer it without the taste of berries February 8, 2013
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Berry Funnel Cakes