The Amish call fried dough cake “drechter kuche.” Amish and Pennsylvania Dutch communities in western Pennsylvania and Ohio prepared traditional funnel cake for harvest festivals and German holidays. The regional specialty was created by frying unleavened cake batter in hot grease. Fried cake was coated with honey, chocolate syrup, molasses, fruit topping or, as at the fair, powdered sugar.
Most modern recipes use leavening, like this one adapted from Amish recipes.
Enthusiasts who refuse to wait for the annual state fair could make funnel cakes at home. The mess – in both making and eating – is part of the fun.
Funnel optional. Substitute a sealable plastic bag with a small hole cut in the corner for easy pouring, or a pastry bag.
Special Equipment:
Clean funnel with an opening at least ½ inch in diameter
Ingredients:
- 1 egg
- 2 tablespoons sugar
- 2/3 cup milk
- 1 ¼ cup flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- Vegetable oil for frying
- Topping
Preparation:
In a large bowl, beat egg, sugar and milk until well combined and frothy. In a separate bowl, soft or mix flour, salt and baking powder. Add to the egg mixture and beat until smooth.
Pour 1 inch of oil into an 8-inch skillet. Heat oil to 375 degrees.
Put a finger over the bottom of the funnel and add a cup of batter. Remove finger and allow the batter to pour into the center of the oil. Beware of hot splatters.
Swirl the batter outward in a circular motion, or crisscross back and forth to make a cake about 7 or 8 inches round. When the bottom of the cake is golden brown, use tongs to turn it over. When both sides are done, remove and let drip on a paper towel.
Serve warm with desired topping and plenty of napkins. The recipe makes about 5 large or 10 small cakes.
