Gluten Free Funnel Cake

• 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

1. 1.
2. Heat the oil in a large skillet (should be about 2 inches) over medium to medium-high heat.
3. 2.
4. Mix up your pancake batter (you will typically need egg and water, as directed in the mix package).
5. 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).
6. If you dont 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.
7. 3.
8. Check the temperature of your oil.
9. Pour in a tiny bit of batter.
10. It should immediately start sizzling, but not burn and smoke.
11. Adjust your temperature accordingly.
12. 4.
13. Lets funnel the batter into the oil: While covering the funnel hole with one hand, pour in 1/2 cup batter.
14. Hold the funnel close to the surface of the oil and release the batter into the oil while making a swirling motion.
15. Some people start in the middle and work their way outward.
16. But we started by making a circle then filling the circle in a swirl-like pattern.
17. (We had to slightly shake our funnel to help it come out.)
18. 5.
19. 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.
20. 6.
21. Drain on paper towels.
22. 7.
23. Transfer to a plate and sprinkle generously with powdered sugar.

vegetable, pancake batter, water, water, powdered sugar

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-funnel-cake/ (may not work)