Funnel cake

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
Cookbook: Funnel cake Media: Funnel cake

Funnel cake is a regional food popular in North America at carnivals, fairs, sporting events, and seaside resorts. In some carnivals, theme parks, and resorts, etc. there are funnel fries.

History

The concept of the funnel cake dates back to the early medieval Arabic and Persian worlds, where similar yeast-risen dishes were first prepared and later spread to Europe.^[1] German immigrants brought the yeast dish to America, originally calling it "drechter kuche", and around 1879 developed the baking powder version along with its new name, funnel cake.^[1]

Preparation

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.

By location

Europe

In south German cuisine the equivalent is called Strauben and is made and served similarly. In Finnish cuisine the analogous tippaleipä is traditionally served at May Day (Vappu) celebrations.

Asia

In the Indian subcontinent a similar dessert, with a crystallized sugary exterior coating, is called jalebi; in Iran this is known as zulbia and is a popular dessert. These differ from funnel cake in using no baking powder, which results in a somewhat chewy texture.

North America

In North America, funnel cakes were originally associated with the Pennsylvania Dutch region.

References

1 2 Marks, Gil. Encyclopedia of Jewish Food.

"Calories in Funnel Cake and Nutrition Facts". FatSecret. May 17, 2015. Retrieved May 21, 2015.

External links

Media related to Funnel cakes at Wikimedia Commons
The dictionary definition of funnel cake at Wiktionary

Doughnuts and fried dough foods

Varieties	Angel wings Awwamaat Awameh Bamiyeh Bannock Boortsog Bear claw Beignet Berliner Bhatoora Bolinho de chuva Bombolone Boston cream Brown Bobby Buñuelos Çäkçäk Chebakia Chiburekki Churro Cider Coconut Cruller Dutchie Elephant ear Fasnacht Fazuelos Filhós Fried Coke Fritelli Fritter Fritule Frybread Fudge doughnut Funnel cake Gosh-e Fil Gulab jamun Haliva Imarti Jalebi Jelly Khuushuur Kleina Klenät Koeksister Krafne Kreple Lángos Lihapiirakka Lokma Long John Loukoumades Lörtsy Luther Burger Malasada Maple bacon Maple bar Mekitsa Mücver Murukku Old-fashioned Oliebol Ox-tongue pastry Pączki Papri Pastel Pastisset Persian Pestiños Picarones Pirozhki Potato Prusurate Puff Puff Puri Qottab Qutab Rosette (cookie) Samosa Sata andagi Sel roti Sfenj Shelpek Shuangbaotai Smultring Sopaipilla Sour cream Sufganiyah Tiger tail Timbits Touton Tulumba Uštipci Vada Verhuny Vetkoek Youtiao Zalābiya Zeppole

Companies	BeaverTails Dunkin' Donuts Krispy Kreme Mister Donut Tim Hortons

List articles	List of doughnut varieties List of fried dough foods List of deep fried foods List of doughnut shops

See also	Coffee and doughnuts

Category Commons Cookbook

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