Funnel cakes

Funnel cake

Funnel cake with no toppings
Alternative names	Funnel cake
Type	Doughnut
Place of origin	United States
Region or state	Pennsylvania
Main ingredients	Batter, cooking oil

Funnel cake (Drechderkuche in Pennsylvania Dutch) is a regional food popular in North America at carnivals, fairs, sporting events, and seaside resorts.

The concept of the funnel cake dates back to the early medieval Persian world, where similar yeast-risen dishes were first prepared and later spread to Europe.Pennsylvania German immigrants brought the yeast dish, known as Drechderkuche, to America and around 1879 developed the baking powder version along with its new name, funnel cake.

Funnel cakes are made by pouring batter into hot cooking oil in a circular pattern and deep frying the overlapping mass until golden-brown. The batter is commonly poured through a funnel creating its texture and giving its name. When made at concession stands, a pitcher with an integral funnel spout is employed. Alton Brown recommends they be baked with choux pastry, which expands from steam produced by its high water content.

Funnel cakes are typically served plain with powdered sugar, but can also be served with jam/jelly, cinnamon, chocolate, fresh fruit, or other toppings.

They are similar in recipe to angel wings, the difference being the density of the mix. The dough for angel wings is dense enough to be cut into shapes and dropped into the oil by hand.

In south German cuisine the equivalent is called Strauben or Strieble and is made and served similarly. In Finnish cuisine the analogous tippaleipä is traditionally served at May Day (Vappu) celebrations. In Lithuania it is called skruzdėlynas, which literal translation is the ant nest, normally it is made at early spring to empty stock of last year honey and make more space for the new one and at the first harvest of honey.