S’mores Funnel Cakes
Enjoy a state fair favorite at home, whenever you want! This project was in partnership with MSPC for the Minnesota Farm Bureau.
S’mores Funnel Cakes
Prep time: 10 mins
Total time: 30 mins
Makes 8 servings
METHOD
In 12-inch heavy-bottomed skillet or 3-quart Dutch oven, heat oil (2-3 inches) over medium-high heat until thermometer inserted in oil reads 350°F.
In a medium bowl, combine the pancake mix, crushed graham crackers, sugar, 1/4 cup water, and vanilla extract. Stir until mixture comes together in a cake-like batter. If needed, add additional water 1 teaspoon at a time, until desired consistency.
Transfer the funnel cake batter to a pastry bag fitted with a 1/4-inch wide round tip.
Working in batches, squeeze about 1/4 cup of the batter in a squiggly motion into the hot oil to form a disk with overlapping batter.
Cook each funnel cake about 2 minutes, turning once with a large spatula, until golden brown. Remove with slotted spoon, drain on paper towels.
Immediately top with marshmallows, graham crackers, and powdered sugar. Drizzle with chocolate sauce and serve warm. Repeat with remaining batter.
FUNNEL CAKES
Vegetable oil, for frying
1 cup buttermilk pancake mix
1/4 cup crushed graham crackers
1 tablespoon sugar
1/4 to 1/2 cup water
1 teaspoon vanilla extract
TOPPINGS
1 cup mini-marshmallows
4 graham cracker squares, broken into pieces
Powdered sugar
1/4 cup chocolate syrup
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