- 1 cup pancake mix
- 3/4 cup whole milk
- 1 egg
- 1 cup raspberries
- 1 lemon, halved
- 1/4 cup sugar
- 4 tablespoons unsalted butter
- 1 tablespoon mint, rough chopped
- 1 teaspoon kosher salt
- 24 ounces vegetable oil, for frying
- 1/4 cup confectionary sugar
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