Last time we were at Captain D’s, I noticed red velvet funnel cake sticks on the menu and thought, “What fun! I could copycat those!” So I did. Here’s how.
First of all, let me mention three tools that will help immensely when you’re making these red velvet funnel cake sticks.
Wilton 610-906 Icing Gel, 1-Ounce, Red-Red
Norpro 199 Sugar and Flour ShakerChefLand Squeeze Bottles with Cap, 12-Ounce, Clear, Pack of 2
&
1 – Gel food coloring. I’ve used Wilton in the past and this time used some other brand I found at Hobby Lobby. Just don’t try to use regular food coloring unless you want pink velvet funnel cake sticks because that’s what you’ll get.
2. – Sugar shaker – This dusts the powdered sugar ever so nicely over your funnel cake fries. I’ve had this Pampered Chef sugar shaker since I was 15 years old (I’m a nerd. I know) and it’s stood the test of time. Check out the one below for a similar, cheaper option.
3. – Condiment squeeze bottle – You can buy one or use an empty ketchup or mustard bottle.
Ok. Time to get started!
Red Velvet Funnel Cake Sticks Recipe
- 1 egg
- 1/4 tsp vanilla
- 3/4 cup milk
- red gel coloring
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- red gel coloring
- oil for frying
- powdered sugar
- cream cheese frosting for dipping
- Use a mixer to combine liquid ingredients including gel coloring.
- In a separate bowl combine flour, baking powder, salt, and cinnamon.
- Slowly mix dry ingredients into the wet until combined
- Add more food coloring gel until desired color is reached.
- Heat 1″ oil in skillet to 375 degrees
- Pour batter into an empty ketchup or mustard bottle.
- Squirt batter into hot oil in strips.
- Flip after 30 seconds or so (when the bottoms are crispy but before they start browning.)
- Cook on the opposite side 10 seconds then remove with tongs and place on a paper towel to drain.
- Repeat until all batter is used.
- Sprinkle with powdered sugar after the funnel cake sticks have cooled slightly and serve with cream cheese frosting for dipping.
I kind of go back and forth with the batter instead of squirting out one thick or thin line into the pan. They look more funnel cake-y this way. You could also move the squeeze bottle back and forth as you go for a ribbon look. I did that with a couple. Have fun with it!
If you love this recipe, try my Red Velvet Donuts too!
