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Pennsylvania Dutch Recipes

Funnel Cakes

Makes about 4 large pastries

Have you ever had funnel cakes at a fair or carnival? Well, those delicious fried doughs originated with the Pennsylvania Dutch. Do not wait until the carnival comes to your town to enjoy those tasty treats. This funnel cake recipe is so easy you can make them any time you want. You can purchase a funnel cake maker to dispense the dough into the pan, but I always use a large funnel, just like my mother and grandmother before me. Alternately, you can use a piping bag with a large tip, or just a plastic food storage bag with a hole cut at the bottom corner. Have fun and enjoy!

Ingredients

  • 1 large egg, room temperature
  • 2/3 cup milk, room temperature
  • 1-1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • confectioners' (powdered) sugar, sifted
  • Canola or vegetable oil for frying

Beat together the egg and milk. Blend the dry ingredients, except the confectioners' sugar, and gradually add the egg mixture, beating just until smooth.

Heat at least 1-inch of oil in a large skillet or deep fryer to 375° F. Place your thumb over the bottom opening of a large funnel (see comments above). Pour batter into the funnel. Remove your thumb and let the batter drip into the hot oil using a constant circular motion, moving out from the center, to form spirals about 4-inches in diameter for each cake. Remove the cakes when golden brown on both sides. Drain on paper towels or a cooling rack. While cakes are still warm, sprinkle the tops with confectioners' sugar. Funnel cakes are best served warm but I would not hesitate to eat them at room temperature.

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No matter where I take my guests, it seems they like my kitchen best.
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