Fair-Style Funnel Cake

1. In a large bowl, whisk together the egg and water.  When well blended, add in the pancake and waffle mix and whisk until smooth.  Set aside.
2. Add oil to a large, heavy sided frying pan or an electric fryer.  Preheat oil to 355°F.
3. While oil is heating, pour batter into a squeeze bottle with the top cut, allowing a slightly larger hole (about 1/8” – 1/4” across).
4. When the oil has heated, quickly drizzle the batter on top of the oil, starting with a large circle and working your way in and back out again.  This should create several layers for the funnel cake.
5. Allow the funnel cake to fry until golden brown, about 1-2 minutes depending on thickness.  With a pair of tongs, carefully flip the funnel cake over and fry the other side for an additional 1-2 minutes.
6. When both sides are golden brown, remove from oil allowing excess oil to drip off.  Place onto a paper towel lined baking sheet and continue with remaining batter.
7. Serve funnel cake hot, topped with a dusting of confectioners’ sugar and your favorite Stonewall Kitchen jam or dessert topping or a drizzle of maple syrup.

*NOTE:  Try this recipe with our Pumpkin Pancake and Waffle Mix for an extra fall-like funnel cake!