This version of funnel cake comes from an undated Pennsylvania Dutch cookbook. Well known as one of the foods found at fairs and carnivals they are easy to make at home. They are good to serve for afternoon snacks and go well with breakfast or brunch.
Fried bread dough has been known in various forms since the time of the ancient Greeks and Romans. Historians feel that funnel cakes were first cooked in Northern Europe since they seem closely related to fritters and doughnuts. Fried dough was served during holidays and at street fairs in the Middle Ages. One of the earliest German recipes is a cream puff like batter that is pushed into hot butter using a syringe.
This recipe will make a lot depending on the size of the cakes. Dust the cakes with powdered sugar or cinnamon and sugar while hot.
- 3 eggs
- 2 cups of milk
- ¼ cup of sugar
- 3 to 4 cups of flour
- ½ teaspoon of salt
- 1 teaspoons of baking powder
Beat the eggs in a large mixing bowl. Add the sugar and milk. Mix well. Mix half the flour, baking powder and salt together in another bowl. Add to the mixture in the first bowl. Beat the batter smooth. Add only as much additional flour as needed to make the right consistency to pour from a funnel.
Heat fat in a deep pan. Put some batter in a funnel, keeping the end sealed, and hold over hot fat (375 degree F). Release batter slowly from the end of the funnel while making spirals and other shapes. When golden brown remove from the hot fat. Drain and sprinkle with powdered sugar or cinnamon and sugar before serving.
If made in a deep frying pan in an inch of hot oil the batter should be begun in the center and made in a loose spiral out to the edge. The batter should not touch. It makes an amazing spiral shaped cake.
Instead of a funnel you can use a pitcher or a squeeze bottle.