Haute Cake Churros


  • Vegetable oil for frying

  • 1 cup Haute Cakes Mix

  • 1/4-1/3 cup water

  • 1 large egg

  • 1 teaspoon vanilla extract

  • Powdered sugar for topping


  1. Add enough oil to a skillet so it comes about halfway up the side of an 8-inch pan, and heat it on medium heat until it reaches about 360°F.

  2. Add pancake mix to a bowl and whisk in the water, egg and vanilla. Pour batter into an empty and clean ketchup bottle, or plastic sandwich baggie with the corner snipped off.

  3. Test oil to make sure it is hot enough by dropping a small dot of batter in the pan. It should quickly float and sizzle with little bubbles forming all around the batter, without it burning.

  4. When oil is ready, quickly squeeze the batter in a circular motion into the frying pan. Cook about 30 seconds to 1 minute until golden brown on the bottom. Flip funnel cake and cook the other side, about 30 seconds or until golden brown.

  5. Remove from the oil and transfer to a paper towel lined plate. Sprinkle with powdered sugar and serve warm.

Yield: 4 (5-inch) funnel cakes (recipe easily doubles)

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