Gluten Free Funnel Cake

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

2. Mix up your pancake batter (you will typically need egg and water, as directed in the mix package). 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). If you don’t 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.

3. Check the temperature of your oil. Pour in a tiny bit of batter. It should immediately start sizzling, but not burn and smoke. Adjust your temperature accordingly.

4. Let’s funnel the batter into the oil: While covering the funnel hole with one hand, pour in 1/2 cup batter. Hold the funnel close to the surface of the oil and release the batter into the oil while making a swirling motion. Some people start in the middle and work their way outward. But we started by making a circle then filling the circle in a swirl-like pattern. (We had to slightly shake our funnel to help it come out.)

5. 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.

6. Drain on paper towels.

7. Transfer to a plate and sprinkle generously with powdered sugar.