Funnel Cake Fried Bacon: Is it breakfast or dessert? Who cares?
About the recipe
While bacon is amazing on its own, frying crisp bacon that’s been coated in funnel cake batter, then dusting it with powdered sugar is a sweet-savory match made in heaven. Is it breakfast or dessert? Who cares? How about both?
It’s very important to batter and fry the bacon while it’s still crisp; if the bacon cools too much, the end result will be too chewy.
Hands On Time: 40 minutes
Total Time: 40 minutes
8 strips applewood-smoked bacon
1 1/3 cups all-purpose flour
3 tablespoons granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup milk
1 large egg, beaten
1 teaspoon vanilla extract
Vegetable oil, for frying
Powdered sugar, for serving
Heat the oven to 375 degrees.
Place the bacon on a parchment-lined baking sheet and cook until crisp, about 15 to 20 minutes. Drain on paper towels to remove excess grease.
While bacon is cooking, make the batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together the milk, egg and vanilla. Add the milk mixture to the flour mixture and whisk until smooth.
In a large Dutch oven or other heavy-bottomed pot, heat 2 inches of oil to 350 degrees over medium-high heat. Alternatively, heat the oil to 350 degrees in a deep fryer following the manufacturer’s directions. Line a large plate with paper towels.
Dip one strip of bacon in batter to coat completely, then transfer to the hot oil. Working in batches, batter and fry the bacon until golden brown, 2 to 4 minutes. Transfer to the prepared plate and dust with powdered sugar. Repeat with remaining bacon. Serve hot.