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| recipe title: |
Funnel Cake |
| category: |
Cakes |
| keywords: |
Cakes, Penn-dutch, Ethnic |
| servings: |
6 |
| ingredients: |
1 1/3 c Flour,
1/4 ts Salt,
1/2 ts Soda,
2 tb Sugar,
3/4 ts Baking powder,
1 Egg, beaten,
2/3 c Milk, or more as needed,
Oil for frying, and
Powdered sugar.
Into a large bowl, sift
-together:
1 1/3 c Flour,
1/4 ts Salt,
1/2 ts Soda,
2 tb Sugar, and
3/4 ts Baking powder.
Next, in another bowl, blend
-together:
1 Egg, beaten, and
2/3 c Milk, or more as needed.
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| directions: |
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It is hard to know if this should really be called a cake, but it has
historically been called a cake, so it is a cake, even if it is fried. This
desert appeals to children of all ages, it is a homey, and homely, classic
~ attractive in its own strange way, and very tasty. I have seen it served
with whipped cream and fruit toppings, so let your imagination run wild
with the toppings. This is a Pennsylvania-Dutch recipe, and was printed in
the food section of the September 25, 1986 Austin American-Statesman. This
recipe was credited to Laura Worm, Louise Lightsey, and Jeanene Demel.
Add the liquid ingredients to the dry ones. Beat until smooth.
Fill a skillet or pan with 1 inch of cooking oil and heat to a temperature
of 375 F. Now cover the small hole of a clean funnel with a finger. Then
fill the funnel with the batter. Carefully move your finger away from the
hole in the funnel, allowing the batter to flow into the skillet. Move the
funnel to form patterns with the batter. Fry until golden brown, about 1
or 2 minutes, turning once with two spatulas. Remove to paper toweling to
drain. Place on a plate and sprinkle with powdered sugar. Serve hot.
Repeat the process until all of the batter is used up.
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