Pennsylvania Dutch Funnel Cake Recipe
Growing up close to Amish country, their influence was seen in the festivals, carnivals, fairs, bazaars and markets throughout the year. No high calorie, super delicious junk filled festival dinner was finished till a fried dough dessert topped with powdered sugar was consumed. A drechterkuche or more commonly know throughout the country as a Funnel Cake fills that festival dessert role to a T. This Funnel Cake Recipe should help you get that festival sugar rush you are looking for.
Serves: 6 Funnel Cakes
Prep Time: 10 Minutes
Cook time: 2-3 minutes per cake, 20 minutes per batch
Ingredients for Funnel Cake Recipe:
A true Dutchie would use real lard probably rendered in their kitchen, for the rest of us, use Peanut oil or other frying oil if there is a peanut allergy to worry about. I used 1 pint and a half of peanut oil for this recipe.
Oil for frying
1 cup of whole milk
1 Large egg
1 teaspoon of Vanilla
1 cup of all purpose flour
1/4 teaspoon of pink Himalayan Salt
1/2 teaspoon of baking powder
1 tablespoon of sugar
Confectioners sugar
Method:
Place your lard or pour your oil in to a skillet. Note: I would use around a No. 8 cast iron skillet or turkey fryer, just to try and keep some of the splatter down. I used a No. 10 Finex skillet which is real close to a Griswold #8 as far as volume. It is not necessary but I would highly recommend a candy thermometer so you can get an accurate temperature of the oil, and repeatable results.
*** Firefighter Public Service Announcement *** Don’t leave oil on the stove unattended. Have a dry chemical fire extinguisher, or baking soda or a lid closely available and know how to put out an oil fire, just in case.
Start by heating your cooking media to 375 degrees Fahrenheit.
Beat the egg well. Add the 1 cup of whole milk and vanilla. Combine in a large bowl.
Mix your dry ingredients in a bowl. Add the flour, salt, sugar, and baking powder. Sift the dry ingredients, then sift again into the wet mix. Beat with a mixer until a smooth batter forms. Each cake gets 1/2 cup of batter. Pour the batter into a funnel, alternatively you can use a large squeeze bottle or even saw the rear off a plastic water bottle and drill a 1/2 ” hole through the lid. Voilà a cheap funnel.
Use your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger. Batter will now flow. Move the funnel in a circular motion to create spiral shapes. Fry for two to three minutes until golden brown flipping once halfway through with tongs. Remove with tongs and place the cake on some paper towels. Sprinkle with powdered sugar and Serve.
Pennsylvania Dutch Funnel Cake Recipe
Ingredients
- Lard or Peanut or other frying oil
- 1 cup of whole milk
- 1 Large egg
- 1 teaspoon of Vanilla
- 1 cup of all purpose flour
- 1/4 teaspoon of pink Himalayan Salt
- 1/2 teaspoon of baking powder
- 1 tablespoon of sugar
- Confectioners sugar
Instructions
-
Place your lard or pour your oil in to a skillet. Heat the frying media to 375 degrees Fahrenheit.
-
Beat the egg well. Add the 1 cup of whole milk and vanilla. Combine in a large bowl.
-
Mix your dry ingredients in a seperate bowl. Add the flour, salt, sugar, and baking powder. Sift the dry ingredients, then sift again into the wet mix. Beat with a mixer until a smooth batter forms.
-
Pour a 1/2 cup of batter in to a funnel. Use your index finger to stop the flow of the batter.
-
Bring the funnel over the hot oil and release your finger. Batter will now flow. Move the funnel in a circular motion to create spiral shapes.
-
Fry for two to three minutes until golden brown flipping once halfway through with tongs. Remove with tongs and place the cake on some paper towels.
-
Sprinkle with Confectioners sugar and Serve
Adapted from: As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine by William Woys Weaver
Leave a Reply