Hot fluffy golden brown cornmeal funnel cakes with chopped green onion, crunchy bacon and cheddar cheese all mixed in.
These funnel cakes are stuffed with all your favorite flavors for a fully loaded savory version of the classic funnel cake. Even stir in some chopped jalapeno or other mix-ins!
Voila! Carnival food transformed. You can serve these as party appetizers, for dinner, or for the best game day snack ever!
Bacon, Cheddar & Onion Funnel Cakes
Yield: 8 funnel cakes
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup yellow corn meal
- 1 large egg
- 2 cups milk, water or beer
- 1/2 cup chopped cooked bacon, plus extra for garnish
- 1/2 cup shredded cheddar cheese, plus extra for garnish
- 1/3 cup chopped green onion, plus extra for garnish
- vegetable oil, for frying
Heat canola oil in a saucepan over medium-high heat to 350 degrees F.
In a bowl, whisk together the flour, baking powder, garlic powder, salt and pepper. Whisk in cornmeal. Add egg, and water, stirring until smooth and slightly think, but pourable. Stir in bacon, cheese and green onion. Pour batter into an empty and clean ketchup bottle, or plastic sandwich baggie with the corner snipped off.
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.
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. Remove from the oil and transfer to a paper towel lined plate. Sprinkle with extra bacon, cheese and green onion if desired. Serve warm.