Funnel Cake with powdered sugar

Young girl with Funnel Cake, 2007 Columbus Arts Festival

Funnel cake or funnelcake is a regional specialty food originally associated with the Pennsylvania Dutch region of the United States. Funnel cakes are quite popular around the United States at ballparks, fairs and festivals. Funnel cakes are made by pouring batter through a funnel into hot oil in a circular pattern and deep frying it until golden-brown. They are often served with powdered sugar, jam, or other toppings. Download high resolution version (1655x1275, 410 KB)A funnel cake covered in powdered sugar. ... Download high resolution version (1655x1275, 410 KB)A funnel cake covered in powdered sugar. ... Image File history File links Metadata Size of this preview: 398 × 599 pixelsFull resolution (2000 × 3008 pixel, file size: 1. ... Image File history File links Metadata Size of this preview: 398 × 599 pixelsFull resolution (2000 × 3008 pixel, file size: 1. ... The Pennsylvania Dutch (perhaps more strictly Pennsylvania Deitsch or Pennsylvanian German) are the descendants of German immigrants who came to Pennsylvania prior to 1800. ... Batter is a thick or thin liquid mixture, usually based on flour, water or milk, and egg. ... A typical kitchen funnel. ... It has been suggested that this article or section be merged with vegetable oil. ... A Deep-fried Twinkie Deep-frying is a cooking method whereby food is submerged in hot oil or fat. ... Confectioners sugar Powdered sugar (in Britain, Australia, Canada, and most of the Commonwealth icing sugar) is a very finely ground form of sugar that is synonymous with confectioners sugar. ... Jam from berries Jam (also known as jelly or preserves) is a type of sweet spread or condiment made with fruits or sometimes vegetables, sugar, and sometimes pectin if the fruits natural pectin content is insufficient to produce a thick product. ...

Like other fried dough foods, funnel cakes mostly provide empty calories: fat and carbohydrates with little other nutritional value. Many cultures have dishes made by deep frying dough of one form or another. ... The phrase empty calories describes the content of high-energy foods with poor nutritional profiles, typically from processed carbohydrates or fats. ... Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... Lactose is a disaccharide found in milk. ... The updated USDA food pyramid, published in 2005, is a general nutrition guide for recommended food consumption. ...

Funnel cake may be made at home (many recipes exist on the Internet), but it is most commonly known as a popular offering of outdoor food stands at carnivals, fairs, and seaside resorts. When made at concession stands, a specially-made pitcher with an integral funnel-like spout is used instead of a separate funnel. Carnival or Carnivale is a festival season. ... Roundabouts (or carousels) are traditional attractions, often seen at fairs. ...

Funnel cakes somewhat resemble the foods known as fried dough or "elephant ears," but dough products are made with a risen yeast dough, whereas funnel cakes are made with an unleavened batter; In I'm Just Here for More Food Alton Brown states that funnel cakes are best made with choux pastry (which, when baked, is leavened only by the steam from its high water content). Fried dough Fried dough stand Dough being deep-fat fried Fried dough is a North American food associated with outdoor food stands in carnivals, fairs, and seaside resorts (though it can be made at home). ... Elephant ears are made of fried dough, produced in a manner similar to a doughnut. ... Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi. ... Alton Brown (born on July 30, 1962 in Los Angeles, California, USA) is an American food personality, cinematographer, author, and actor. ... Choux pastry (French: pâte à choux, German: Brandteig) is a form of light pastry used to make profiteroles, eclairs, beignets and cream puffs. ...

In Austria, the equivalent to funnel cake is called "Strauben" and is made and served (with regional varieties) the same way as among the Pennsylvania Dutch.

The Finnish analog of funnel cakes, tippaleipä, is traditionally served at May Day (Vappu) celebrations. Walpurgis Night (Valborgsmässoafton in Swedish, Vappu in Finnish, Volbriöö in Estonian, Valpurģu nakts or Valpurģi in Latvian, Walpurgisnacht in German) is a holiday celebrated on April 30, in Finland, Sweden, Estonia, Latvia and Germany. ...

See also

• Fried dough
• Fried dough foods
• Pennsylvania Dutch cuisine

Fried dough Fried dough stand Dough being deep-fat fried Fried dough is a North American food associated with outdoor food stands in carnivals, fairs, and seaside resorts (though it can be made at home). ... Many cultures have dishes made by deep frying dough of one form or another. ... Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch, and it has had a considerable influence on the areas in which they originally settled, Central and Southeastern Pennsylvania, as well as the neighboring areas that they have migrated to over time. ...

External links

• Funnel cake company's website making funnel cakes since the 1970's
• Jarco website showing photo of funnel cake, and much other information
• Another Jarco page with photo of funnel cake "pourin" (pitcher)
• Fun-food Specialist's website showing photo of an "elephant ears/frying saucer" in a fryer

References