Red Velvet Funnel Cake

5 from 1 vote

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."

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: funnel cakes

Calories: 147kcal

Author: Nicole Durham

Cost: Recipe $2.22 / Serving $0.28

Equipment

Ingredients

2 cup Vegetable oil, for frying, about 2 to 3 inches deep ($1.40)
2 cups buttermilk pancake mix ($0.62)
2 tablespoons cocoa powder ($0.18)
1 cup water ($0.00)
⅛ teaspoon red food coloring ($0.02)

US Customary - Metric

Instructions

Heat oil. Heat 2 to 3 inches of vegetable oil in a large skillet over medium heat until hot and shimmering.
Mix dry ingredients. In a mixing bowl, sift together the pancake mix and cocoa powder to remove lumps.
Add liquid. Whisk in the water until smooth and lump-free.
Color batter. Stir in the red food coloring until the desired color is reached.
Transfer batter. Pour the batter into a piping bag or a zip-top bag with the corner snipped off.
Fry. Pipe circular patterns into the hot oil for funnel cakes, or straight lines for funnel cake fries. Cook until the batter looks set and the edges are crisp, then flip and cook the second side for 1 to 2 minutes.
Drain. Remove from the oil and place on a paper towel–lined plate to drain.
Serve. Dust with powdered sugar if desired and serve warm.

Notes

Oil temperature. The oil is ready when a small drop of batter bubbles and sizzles immediately. Oil that is too cool will cause greasy funnel cakes.
Make ahead. Funnel cake batter can be prepared ahead and stored in an airtight container in the refrigerator for 3 to 4 days.
Leftovers. Funnel cakes are best fresh but can be refrigerated and reheated briefly in the microwave. Overheating may cause chewiness.
Funnel cake fries. Pipe straight lines instead of spirals to make funnel cake fries using the same batter.

Nutrition