In a medium-sized bowl, whisk together the pancake mix, water, sugar, salt, and vanilla extract until just combined. The batter should have a cake-like consistency. If it’s too thick, add one tablespoon of water at a time until you achieve the right texture.
Transfer the batter to a piping bag with a circle tip or a zip-top bag with a small piece of the corner cut off. Rest the bag in a tall glass or bowl while the oil heats. This is a clever way to keep your counter clean!
In a Dutch oven or a deep pan, heat the oil over medium-high heat until it reaches a temperature of 340°F-350°F. Keep an eye on it to make sure the temperature stays stable. Prepare a plate lined with paper towels for draining the fries.
Pipe 3-4 strips of batter into the hot oil, each about 5-6 inches long. Work quickly, as they fry up fast! After about 20-30 seconds, flip the “fries” over and fry them for another 20-30 seconds or until they’re a lovely golden brown. Transfer them to the paper towel-lined plate to drain any excess oil. Repeat this step until all the batter is gone, adjusting the heat as needed to keep that perfect frying temperature.
Finally, dust the Funnel Cake Fries with powdered sugar using a fine mesh strainer. Enjoy immediately for the best taste!