Funnel cake, a beloved fairground treat known for its golden, crispy spirals dusted with powdered sugar, has roots that trace back to medieval Europe. The concept of pouring batter through a funnel into hot oil originated in Europe, particularly among the German and Dutch communities. When German immigrants, particularly the Pennsylvania Dutch, settled in America during the 17th and 18th centuries, they brought with them a version of this dish called “drechderkuche.” Over time, the recipe evolved into what we now know as funnel cake. It gained widespread popularity at American carnivals, fairs, and festivals, where its unique preparation and nostalgic flavor turned it into a crowd favorite. Today, funnel cake remains a symbol of festive indulgence and old-world culinary heritage.

Funnel cakes trace their origins back to Pennsylvania Dutch Country. Initially, the Pennsylvania Dutch immigrants introduced a yeast-based dish known as "drechderkuche" to America. Around 1879, they innovated a new version using baking powder, giving birth to what we now call funnel cake. This delectable treat has since become a popular favorite at amusement parks and fairs across the country. The name "funnel" was inspired by the method of preparing these cakes, wherein the pancake-like batter is poured into hot oil through a funnel, creating their distinctive shape.
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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 cups all-purpose flour
  • 1 cup milk
  • 1 cup water
  • ¼ cup light brown sugar or granulated sugar
  • 2 large eggs
  • 1½ tsp vanilla extract
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 quart vegetable oil (frying)
  • Powdered sugar, (dusting)

Method
 

  1. To begin, heat the oil in a deep-fat fryer or a larger heavy-bottomed skillet until it reaches a temperature of 375°F (190°C). This high temperature is ideal for frying the funnel cakes to perfection.
  2. In a large bowl, beat the eggs thoroughly. Add the milk, water, and vanilla to the beaten eggs and mix until well blended. Next, incorporate the flour, sugar, baking powder, and salt into the mixture, whisking diligently until the batter becomes smooth, free of any lumps. Set the bowl aside, as the preparation is now ready for use.
  3. To start making funnel cakes, cover the bottom of the funnel spout with your finger, preventing the batter from flowing out. Then, ladle approximately ½ cup of batter into the funnel. Hold the funnel several inches above the hot oil, and release your finger, allowing the batter to flow out in a spiral motion. Continue this technique until all of the batter has been used and transformed into delightful funnel cakes.
  4. Fry each funnel cake for about 2-5 minutes on each side or until they turn golden brown. Use tongs to carefully flip them during frying. Once fried, carefully remove the funnel cakes from the hot oil and place them on a wire rack to cool. Alternatively, you can place them on paper towels to absorb any excess oil. Repeat the frying process with the remaining batter to make more funnel cakes.
    After frying and cooling, dust the funnel cakes with powdered sugar to add a touch of sweetness. For the best experience, serve the funnel cakes while still warm. Enjoy the delicious treat!