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Have some fun with homemade funnel cakes! This maple bacon version is like a crispy waffle with just the right amount of sweet and salty goodness. To get the perfect county fair funnel cake appearance, use a squeeze bottle to squeeze your batter into the hot oil.
Cook bacon until crispy, then remove from pan, reserving rendered bacon fat. Chop bacon fine enough to fit through the tip of a squeeze bottle, then set aside.
Combine the flour, cornstarch, baking powder and salt in a mixing bowl. Separately, whip the egg whites and vanilla together to form soft peaks.
Mix together buttermilk and ¼ cup maple syrup. Add the buttermilk mixture to the flour mixture and incorporate 3 tablespoons of the reserved bacon fat. Fold in the whipped egg whites and chopped bacon.
Heat oil to 350°F.
Transfer the batter into a squeeze bottle. Squeeze the batter into the hot oil in a criss-cross pattern to make the funnel cake. The cake will sink, then float to the surface. Fry for 1 minute and then flip over and fry for 30 more seconds until golden brown. Drain on a paper towel, dust with powdered sugar and drizzle with remaining maple syrup.
Note: To make uniform funnel cakes, use a narrow sauce pot approximately 5–6 inches wide, filled about 3 inches deep with oil, with an additional 3 inches of space at the top. When adding the batter, fill the entire surface of the pot so the funnel cake will form to its shape.