Vegetable oil, for frying
cups Bisquick™ Original baking mix
Powdered sugar, for topping
Pour oil about one inch deep into a large saucepan or stockpot. Heat over medium heat until a candy thermometer reads 350°F to 360°F.
Meanwhile, combine Bisquick™, milk and eggs in a large bowl; stir until well mixed with as few lumps as possible. Pour the batter into squeeze dispenser bottles for easy pouring into the hot oil.
When oil is fully heated, carefully squeeze batter in a circular motion, close to the oil, until a mini funnel cake forms (don't make more than 2 cakes at a time). Fry 30 seconds on each side until golden brown, then transfer with a slotted spoon to a paper towel-lined baking sheet to drain.
Repeat with remaining batter, making sure oil temperature stays within 350°F to 360°F.
Let the cakes drain and cool slightly on a paper towel-lined baking sheet or plate. When all the cakes are fried and slightly cooled, sprinkle the tops with powdered sugar.
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- If there is one thing my husband loves more than Christmas and his birthday, it’s the Minnesota State Fair.I wish I was joking! Every single year, he looks forward to the deep-fried food aplenty on a stick, the animal barns, the exhausting heat and the crowds. Me? I do love me a good day at the fair and a deep-fried candy bar on a stick but once a year – any more than that and I’m a little “fair”ed out.Of course, this doesn’t stop either of us from craving classic fair foods at other times of the year (or when we’re neck-deep in snow and we’re begging for that exhausting heat back). So what are we to do? Make DIY State Fair Funnel Cakes at home, of course!I had no idea how easy it was to make funnel cakes at home – and ones that taste just as good, if not better, than the ones I can get at the fair. All you need is some Bisquick and hot oil and you’re basically in business.Pro tip: I like to cut the spouts of the bottles as low as possible so the opening is bigger and therefore less likely to get clogged up by a rogue lump of batter.