Bacon Funnel Cakes
Total Time35 mins
Skill LevelBeginner
Servings6
Total Time35 mins
Skill LevelBeginner
Servings6
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Key IngredientHickory Smoked Bacon, Classic Cut, 16 oz.
AboutThese homemade funnel cakes topped with sweet-savory peach jam made with our Hickory Smoked Classic Cut Bacon will bring back memories of childhood summers at the state fair, 4-H ribbons, and first dates. The kids can help mix, fry, or dust with powdered sugar, and the whole family will enjoy the results!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
16 ounces Farmland Hickory Smoked Classic Cut Bacon, diced 3 cups Pancake Mix 1 1/2 cups Water 2 teaspoons Vanilla Extract 3 cups Frozen Diced Peaches 1/2 cup Granulated Sugar 1/4 teaspoon Ground Ginger 1 teaspoon Ground Cinnamon 1/8 teaspoon Ground Nutmeg 1/4 teaspoon Kosher Salt Confectioners’ Sugar, for dusting
Key IngredientHickory Smoked Bacon, Classic Cut, 16 oz.
Hickory Smoked Bacon, Classic Cut, 16 oz.Key IngredientHickory Smoked Bacon, Classic Cut, 16 oz.
Directions
1Funnel Cakes: Render the bacon until crispy. Drain on paper towels and reserve. Preheat the oil in a heavy-bottomed pot or fryer to 350ºF. Stir together the pancake mix, water, vanilla, and half of the bacon.
2Bacon Peach Jam: Combine the peaches, sugar, ginger, cinnamon, nutmeg, salt, and remaining bacon in a heavy-bottomed pot and warm over medium heat until simmering. Cook the jam for about 20 minutes, stirring frequently. Remove from the heat and reserve.
3Place the funnel cake batter in a pastry bag and gently drizzle some of the batter into the oil, overlapping the strands.
4Cook for about 3 minutes per side and drain on a rack over a sheet tray.
5
Continue cooking in batches until the batter is used up.
6Top each funnel cake with some of the bacon peach jam, dust with confectioners’ sugar, and serve warm.
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