Red velvet funnel cakes are a delicious and indulgent treat that's perfect for holidays like Valentine's Day or Christmas, but also perfect for when you just want something "different."
In a large skillet, heat about 2-3 inches of oil until bubbly.
Sift together the pancake mix and cocoa powder in a bowl to remove all large lumps. This makes the funnel cakes smoother and speeds up the whisking process.
Add the water to the bowl and whisk until no lumps remain.
Add in the red food coloring until you achieve the color desired.
Pour the batter into a pastry piping bag or in a Ziploc sandwich bag with a corner snipped off.
Pipe circular designs into the oil, or pipe straight lines for funnel cake fries.
When the batter looks mostly dried and the edges look crisp, flip it over and cook the other side for an additional minute or two.
Remove and drain on a paper towel lined plate.
Dust with powdered sugar if desired and serve warm.
Notes
The most crucial aspect is achieving the right oil temperature. Test it by adding a small drop of batter; it should bubble and sizzle. Inadequately heated oil won't produce this effect.Leftover funnel cakes can be refrigerated and reheated briefly in the microwave, although fresh ones taste best. Overcooked funnel cakes may turn chewy upon reheating.Prepare the funnel cake batter in advance and store it in the fridge in an airtight container for 3-4 days, making it perfect for party prep.To create funnel cake fries using this recipe, alter the shape of the batter you pour into the hot oil. Instead of spirals and circles, pipe short or long straight lines. Enjoy your homemade funnel cake fries!