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Admit It {Recipe: Bite Size Pumpkin Funnel Cake Crispies}

Growing up, we used to frequent the restaurant Long John Silvers on occasion. I used to love going in and getting a token for the treasure box, running around with my cool pirate hat on, eating the hush puppies and…. I’ll admit it… eating the little “crispies” you’d find in the bottom of bag of battered fish. You know, the fried batter crispies? Those were the best.

I guess things haven’t changed much. It has been eons since I’ve been to a Long John Silvers, but I still remember those tasty little fried crispies like it was yesterday. Mmmmmmm.

Who doesn’t love fried batter? I’m sure there are some of you who might not particularly care for it but I would wager a guess that a lot of you like to indulge in a fried treat every now and then. Not often, but every once in awhile…

Speaking of fried goodies, I love funnel cakes. I don’t love funnel cakes for the bready, doughy, sugary goodness in the middle, but for the crispy sweet edges. Like my Long John Silver “crispies” I have a particular love for the crispy parts of funnel cakes.

I shared a funnel cake recipe a couple years ago on my blog. This time, I decided to use up some of the canned pumpkin I had left over from making a couple of bundt cakes and gave the funnel cakes a fall update. I decided to also turn these into mini, bite size pumpkin funnel cakes – or pumpkin funnel cake crispies, if you will. If you are willing to admit you are a fan of “crispies” then I promise you, you’ll love these treats.

I’m sharing this on the I’m Loving It Roundup on TidyMom.

Little miss…waiting patiently for mama to finsih with the pictures!

Recipe: Bite Size Pumpkin Funnel Cake Crispies

  • 3 eggs
  • 1/4 cup sugar
  • 2 cups milk
  • 1 Tablespoon vanilla
  • 1/2 cup canned pumpkin
  • 3 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • vegetable oil, for frying
  • 1/2 cup powdered sugar
  • 1 tablespoon cinnamon
  1. Beat eggs, sugar and vanilla together and then add the milk slowly–beat. Add the canned pumpkin, continue to beat until ingredients are well blended.
  2. Add the dry ingredients and beat until smooth and creamy.
  3. Pour batter into a squeeze bottle or funnel (I used one of these)
  4. When the oil becomes hot, squeeze the batter into the shape you want your mini cakes to be (I only do one at a time)
  5. Move the funnel around to make designs – if you are super creative you can write things, make special designs, etc.
  6. Brown on both sides…which for minis took about 30 seconds on each side. Remove from hot oil and drain on a dry paper towel.
  7. In a small bowl combine powdered sugar and cinnamon. Using a sifter, sprinkle cinnamon sugar mixture over the funnel cake crispies.




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Comments

  1. Love these! I haven’t had funnel cake in so long. These sound even better than the regular version!!

  2. Those look incredible. Oh my, that picture of your daughter is so darn cute. She’s waiting so patiently!

  3. first time on your blog. these look soooo good. you made me want these and fish and chips all in one post.

  4. Those look fabulous! What a delicious fall treat. I love the picture of your daughter just waiting for a bite! So cute!

  5. These look so good. Such a creative and tasty recipe. You really take beautiful photographs. Very impressive.

  6. What a great idea! They look fabulous! …Susan

  7. She looks so longingly and yet is being so patient. Too cute!

  8. Wow that’s very creative and delicious-sounding. I definitely admit to being a crispies lover :-)

  9. Woah…these are amazing. Now, if I could get my hands on one! ;-) Love it!

  10. oh my wow. did you know that funnel cake is like my most favorite thing ever? I mean EVER? This is pure brilliance, my friend!

  11. That’s such a clever idea to make them with pumpkin, Kristin! Wish you were in the kitchen making them for us!!

  12. These are so fun. Love this mini size and your daughter is just too cute for words!

  13. Love this! Your daughter is so cute–and so patient! I’d be digging in.

  14. Aw! That picture of little miss is adorable! My kids do the same thing – they’ve even learned to ask if I’ve already taken the pictures before they just grab and eat.

  15. What a great idea, Kristin. And you’re right…everybody loves fried dough. Whether it’s a funnel cake or the leftover crispies in your LJS box it’s a real guilty pleasure :-)

  16. Wow! Those look a-mazing!! All of these pumpkin posts are making me very hungry and happy for fall!

  17. these are the cutest little funnel cakes ever!

  18. Yes. Yes. Yes. I remember doing the same at Long Johns Silvers growing up- and it’s been years since I have been to one. We just got one in Manhattan. I have been tempted to try it, but haven’t. Going to try this recipe this weekend- just to recreate the LJS’s experience.

  19. Lindy@ItsyBitsyPaper says:

    Wow! These sound amazing. I would love for you to link up to my Wickedly Creative Halloween Ideas Party.

    http://www.itsybitsypaperblog.com/2011/09/wickedly-creative-halloween-ideas-linky.html

  20. Hello! :) I just wanted to let you know that I featured your recipe on my blog today: http://bettencourtchase.blogspot.com/2011/09/things-im-loving-this-week-pumpkin.html

    They look amazing!

    Thanks!

Trackbacks

  1. […] Photo Sources-Chocolate Moosey, All about pumpkins, Will Cook For Friends, Dine and Dish […]

  2. […] pancakes / pumpkin french toast sticks / pumpkin funnel cakes / pumpkin donut […]

  3. […] we’re on the topic of fried dough, I could really use a pumpkin funnel cake right about […]

  4. […] Bite Size Pumpkin Funnel Cake Crispies | Dine and Dish […]

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