Funnel Cake

A quintessential part of every American street fair is a crispy funnel cake. The unique name is derived from the method of preparation in which the batter, made with eggs, sugar, milk, and baking soda, is poured through a funnel directly into the sizzling oil.

It falls in circular, thin, and tangled streams, creating the distinctive shape of this American delicacy. When fried, the batter expands, and the final result is a crispy, golden brown treat. In the modern history of the United States, funnel cake is traditionally associated with Pennsylvanian Dutch, the German-speaking immigrants who inhabited the area in the 17th and 18th century.

Desserts which closely resemble the American funnel cake are also found in numerous European countries such as Germany and Finland, and a similar recipe has even been discovered in the old Anglo-Norman cookbook, dating back to the 14th century. Although the actual origin of funnel cake is unknown, in America it was made famous in the 1950s at the annual Folk Festivals, which promoted the tradition and folklore of the Pennsylvanian Dutch.

Since then, funnel cakes have been a staple of many sporting events, fairs, festivals, and carnivals. Funnel cakes are always freshly prepared and served hot. They are usually enjoyed dusted with powdered sugar, but other favorite condiments also include fresh fruit, jams, chocolate, whipped cream, caramel, candy, and many other innovative combinations.