Homemade Funnel Cake with Cranberry Coulis

Homemade Funnel Cake with Cranberry Coulis

Homemade Funnel Cake with Cranberry Coulis
  • Prep Time

    5 minutes
  • Cooking Time

    25 minutes
  • Serving Size

    3 servings


  • Pancake mix1 cup
  • Whole milk3/4 cup
  • Egg1
  • Whole Berry Cranberry Sauce1 cup
  • Raspberries1 cup
  • Lemon1
  • Sugar1/4 cup
  • Unsalted butter4 tablespoons
  • Mint1 tablespoon
  • Kosher salt1 teaspoon
  • Vegetable oil24 ounces
  • Confectionary sugar1/4 cup
  • Featured Product

    Whole Berry Cranberry Sauce


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