In a large frying pan or Dutch oven, heat coconut oil on medium-high  until it reaches 350°F with a candy thermometer.

Dip rugelach into funnel cake batter, coating evenly.

Deep fry for 3 minutes. Turn over, and fry on the other side for 2 minutes, or until golden brown on all sides. Place on paper towel-lined plate to drain. Dust with powdered sugar.

In a small bowl, mix Greek yogurt and maple syrup to create a dipping sauce for rugelach. Serve immediately.