Homemade Funnel Cake with Cranberry Coulis

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NUTRITIONAL INFORMATION

INGREDIENTS

INGREDIENTS

  • 130g of pancake mix
  • 100g of whole milk
  • 1 egg
  • 130g of Ocean Spray® Whole Berry Cranberry Sauce
  • 130g of raspberries
  • 1 lemon, halved
  • 30g of sugar
  • 80g of unsalted butter
  • 20g of mint, rough chopped
  • 1 teaspoon kosher salt
  • vegetable oil, for frying
  • 30g of confectionary sugar

DIRECTIONS

DIRECTIONS

In a small sauce pot, combine the sugar, butter, mint, juice of lemon halves, raspberries, and cranberry sauce and heat on medium heat for 20 min or until the mixture is reduced by 1/3. Remove from stove top and blend until smooth, then set aside to cool to room temp.

Bring 24oz of vegetable oil in a large stock pot to 350F.

Meanwhile, combine pancake mix, whole milk, 1 egg, and olive oil in a mixing bowl and whisk until smooth. Place mixture into ziploc bag and cut one bottom corner about 1/4 inch across to create a makeshift piping bag.

Squeeze mixture into 350F oil in a circular, web-like pattern while it floats. Cook for 1 min and then flip and cook for 1 min more. Remove from oil and pour coulis all over the funnel cake. Garnish with confectionary sugar. Enjoy!

Recipe copyright Chef Jordan Andino
Image copyright Matthew Kelly

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