Funnel cake

Funnel Cake with powdered sugar

Funnel cake or funnelcake is a regional specialty food originally associated with the Pennsylvania Dutch region of the United States, popular around the U.S. at ballparks, carnivals, fairs, festivals and seaside resorts. Funnel cakes are made by pouring batter through a funnel into hot oil in a circular pattern and deep frying it until golden-brown. When made at concession stands, a specially-made pitcher with an integral funnel-like spout is used instead of a separate funnel. Funnel cakes are often served with powdered sugar, jam, or other toppings.

Funnel cakes somewhat resemble the foods known as fried dough or "elephant ears," but those dough products are made with a risen yeast dough, whereas funnel cakes are made with an unleavened batter. In I'm Just Here for More Food Alton Brown of Good Eats states that funnel cakes are best made with choux pastry, which, when baked, is leavened only by the steam from its high water content.

In Austria, the equivalent to funnel cake is called Strauben and is made and served, with regional varieties, the same way as among the Pennsylvania Dutch. The Finnish analog of funnel cakes, tippaleipä, is traditionally served at May Day (Vappu) celebrations.

See also

• Fried dough
• Fried dough foods
• Pennsylvania Dutch cuisine

Notes

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