Hi there! It’s Ashton from Something Swanky here to share a method of dessert making that is near and dear to my heart: deep frying. Having grown up in the South, I’m no stranger to deep fried desserts, but deep fried red velvet? I have to admit, this was a first for me! When I first attempted making Red Velvet Funnel Cakes, I was a bit worried that they might just taste like your run-of-the-mill deep fried “stuff”, and not have that unique red velvet flavor we all love. However, I’m happy to report that I was very pleasantly surprised with my results! Not only are those red velvet undertones of flavor present, but they are completely set off in a wonderful way by the sweet cream cheese and pecan dip. Paired together, the Red Velvet Funnel Cakes and Cream Cheese Dip put a fun spin on one of the ultimate classics! Both funnel cakes and the hush puppies use the same batter, just slightly different frying methods. You get to choose! Are you a funnel cake fiend? Or a hush puppy lover?
Red Velvet Funnel Cakes and Hush Puppies
Recipe adapted from Celebrations
Ingredients for the Red Velvet Funnel Cakes:
- 2 cups all purpose flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1 teaspoon pure vanilla extract
- 2 eggs
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1 Tablespoon red food coloring
- 3-4 cups vegetable oil (2 inches deep in pan), for frying
- 1/3 cup powdered sugar, for dusting
Ingredients for the Cream Cheese Dip:
- 1 – 8 oz. package of cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- chopped pecans for garnish
- Heat oil in a medium saucepan over medium heat.
- Meanwhile, make the batter by whisking together in a large bowl: flour, cocoa powder, baking powder, salt, milk, vanilla, eggs, vinegar, baking soda, and red food coloring.
- Test the oil by flicking water droplets into it. It the oil bubbles and pops, it’s ready.
- To make the funnel cakes: Pour half a cup of batter into a zip top bag. Snip a small bit of the corner off, and pipe the batter in circular motions into the oil. Let it cook for about 1 minute before flipping to the other side to cook for another minute. Remove to a wire rack lined with at least 3 layers of paper towels to absorb extra oil. Dust with powdered sugar before serving warm.
- To make the hush puppies: Simply use a cookie scoop to drop 1 tablespoon at a time of batter into the oil. Prod with a spoon or tongs to ensure all side fry evenly in the oil. Remove after approximately 1 minute of cook time. Dust with powdered sugar before serving warm.
- Make the cream cheese dip: Use a hand mixer to beat together the cream cheese, sugar, and vanilla extract until smooth. Top with chopped pecans for serving. Use as a dip or spread over the funnel cakes and hush puppies.