Gluten Free Funnel Cake

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   Heat the oil in a large skillet (should be about 2 inches) over medium to medium-high heat.

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   Mix up your pancake batter (you will typically need egg and water, as directed in the mix package).

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   Then gradually add the additional 2 cups water until it is thin enough to go through your funnel (you may not need the entire 2 cups).

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   If you dont have a funnel, you could also spoon the batter into a gallon-sized resealable baggie, remove the excess air, seal the top, then snip off one of the corners to make a 1/4 to 1/2-inch hole.

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   3.

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   Check the temperature of your oil.

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   Pour in a tiny bit of batter.

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    It should immediately start sizzling, but not burn and smoke.

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    Adjust your temperature accordingly.

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    4.

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    Lets funnel the batter into the oil: While covering the funnel hole with one hand, pour in 1/2 cup batter.

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    Hold the funnel close to the surface of the oil and release the batter into the oil while making a swirling motion.

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    Some people start in the middle and work their way outward.

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    But we started by making a circle then filling the circle in a swirl-like pattern.

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    (We had to slightly shake our funnel to help it come out.)

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    5.

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    Fry for 1 to 2 minutes or until the edges turn a golden brown, then carefully turn with tongs and fry another 1 to 2 minutes.

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    6.

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    Drain on paper towels.

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    7.

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    Transfer to a plate and sprinkle generously with powdered sugar.

* Per serving · 4 servings · Values may vary.