Funnel cake is a classic American carnival and fair food that has been enjoyed for generations. This delicious treat is made by pouring a thin batter in a circular pattern into hot oil, creating a crispy and golden-brown fried cake with a distinctive, lacy texture. Funnel cake is often served with a dusting of powdered sugar or other sweet toppings, making it a beloved dessert across the United States.
History of Funnel Cake
The origins of funnel cake are somewhat unclear, but it is believed to have originated in Europe, where it was known as “plow lines” or “coiled cakes.” The earliest known written reference to a similar dish dates back to 1879, in the German cookbook “Das Buch der Suppen, Eintöpfe und Gemüsekochkunst.” However, funnel cake as we know it today is a distinctly American creation.
Funnel cake first became popular at county fairs and carnivals in the United States during the early 20th century. At that time, it was made by pouring the batter through a funnel, which is where it gets its name. Over the years, the recipe has evolved and changed, with different regions of the country developing their own unique variations.
In recent years, funnel cake has become a popular dessert option at theme parks, stadiums, and other venues. Some restaurants even offer funnel cake as a dessert option, often with additional toppings like whipped cream, fruit, or ice cream.
Making Funnel Cake
With this funnel cake recipe, you can recreate the carnival experience at home. No funnel or deep fryer are needed to make my quick recipe; it only takes 15 minutes on the stove.
Ingredients:
- 8 cups of vegetable oil for frying
- 1 ½ cups of milk
- 2 large eggs
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- ½ teaspoon of ground cinnamon
- ½ teaspoon of salt
- ¾ cup of confectioners’ sugar
Directions:
- Preheat a deep-fryer or heavy skillet with vegetable oil to 375 degrees F (190 degrees C).
- In a large bowl, whisk together milk and eggs until well combined.
- In a separate bowl, mix together flour, baking powder, ground cinnamon, and salt.
- Gradually add the flour mixture to the egg mixture, stirring until smooth.
- Cover the funnel hole with one hand and pour 1 cup of batter into the funnel.
- Starting from the center, pour the batter in a swirling motion to create a 6 or 7-inch round shape.
- Fry the batter on both sides until it turns golden brown.
- Remove the fried batter and place it on paper towels to drain excess oil.
- Sprinkle the fried batter with confectioners’ sugar.
- Serve the funnel cakes warm and enjoy.
