Funnel Cake - Drechterkuche
Learn the history of funnel cake, from medieval Anglo-Norman times to present, and try a tasty traditional Pennsylvania Dutch recipe from 1916.
Nutrition Facts
Ingredients
Instructions
Slowly heat 1 ½ inches of lard or vegetable oil in a sauté pan or deep fryer to 375 degrees F. While the lard or oil is warming, beat the egg yolks until lemon color and frothy.
Whisk in the milk.
Sift together 3 cups of the flour, the baking powder and the salt. Sift this into the milk and egg mixture and beat to form a batter. The batter should be similar in texture to a thick pancake batter. If the batter seems too thin, add some of the remaining flour until thick. I ended up adding about 4 cups of flour total.
Beat the egg whites until they form stiff peaks.
Gently fold into the batter.
You will need a funnel with a 1/2 inch opening on the spout to control the flow of your batter.
Take about ½ cup of batter and pour it into your funnel, stopping the funnel hole with your finger till you're ready to pour.
Drizzle the batter into the preheated oil, starting at the center and rapidly moving in circles in an outward motion; this will create “coils” of cake. Work quickly, since the cakes take only a minute or two to cook. You can become as creative as you like and make all sorts of exotic shapes once you learn to master the funnel.
Flip the cake delicately using tongs or a slotted spoon/spatula.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Toriavey →Chef's Notes
Adapted from As American as Shoofly Pie by William Woys Weaver
You will also need: Deep saute pan or deep fryer, funnel with 1/2 inch opening on the spout
Kosher/Vegetarian note: use a vegetable-based oil with a high smoke point for frying, like grapeseed or peanut oil.
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Reviews from the Original Source
Great history. Being PA Dutch myself (Ach-nah, throw the horse over the fence some hay) and have made funnel cakes on many occasions, including on campouts. Being from Fleetwood, PA, I have attended the Kutztown Folk Festavile many times. I introduced my wife to funnel cakes at Kings Dominion amusement park in the early 1990's. She is originally from Kansas City, MO.
Made these yesterday and they were wonderful. Tender & crispy at the same time. I did have to make sure that the initial batter was thin enough, so that after folding in the egg whites, it would run easily thru' the funnel tool. The two that were left over, heated up nice & crisp in the oven this morning. Placed them in a cold oven, heated it to 350 and left them there till they felt crispy……somewhere between 3 and 5 minutes. Thanks for a great recipe!
I tried this recipe for my family absolutely fantastic!!!! It was gone in seconds!!!
Yum! I've made funnel cakes before, but this trick of separating the eggs and beating the whites before adding them should make them turn out better than my previous try. Thanks!
I like to use refined coconut oil for deep-frying. As a saturated fat, it is very stable.
I came across "Shiksa in the Kitchen" when searching for a recipe for mint-infused simple syrup, and I'm so glad that I discovered both of your interesting blogs!
I remember getting these at the Kutztown festival every year as a little girl! Great memories
Tried this today, perfection! Called it dribble cake. Added cinnamon and vanilla and it was fast and easy! Yummers! Took a pic if you ever need it.
Did you make this recipe?
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