Funnel Cake Maker Information

The funnel cake is a very popular item usually served at fairs and carnivals. The funnel cake, a deep-fried fritter of sorts, is a product of the Pennsylvania Dutch, who called it "drechter kuche".

The name funnel comes from the technique used to make the cakes -- the batter is poured through a funnel into hot oil. Funnel cake batter, which is similar in consistency to pancake batter, is poured into the oil in a circular pattern and then fried until golden brown. When the lacy cake, about 8 inches around, cools just slightly, it is adorned with a variety of toppings, the most popular being powdered sugar or fruit toppings such as apple or strawberry.

How is a funnel cake different from an elephant ear, another deep-fried fair staple? The elephant ear is fried, flattened dough inspired by the fry bread of the American Indians of the West and named for their big ear shape. Navajo fry bread is served sweet, with powdered sugar or honey, or savory, with chili con carne or cheese on top.

Since funnel cakes and elephant ears are so popular at fairs and flea markets, why don't we see them for sale at mall food courts? Because both must be eaten soon after they are made. They don't hold up well sitting under warming lights. Pretzels made the transition from pushcart to mall better. At most fairs, they are made to order.

FUNNEL CAKE RECIPE:

1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar
1/8 teaspoon salt
1 cup flour
1 cup eggs, about 4 large eggs and 2 whites
Vegetable oil, for frying
Powdered sugar, for topping

Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.

1 egg
2/3 cup milk
2 teaspoons granulated sugar
1 1/3 cups all-purpose flour
1/4 teaspoon salt
3/4 tablespoon baking powder

Heat deep fat to 375 degrees F.

Beat egg and add milk.

Sift sugar, flour, salt and baking powder together. Add egg and milk mixture and beat until smooth. Pour batter into funnel, holding finger over bottom. Allow batter to run out of funnel into deep fat. Make swirls in fat from center out. Cake may be made to size wanted. Fry until golden brown. Drain on paper towels. Serve with confectioners' sugar.