Pennsylvania Dutch Funnel Cake
Batter drizzled into hot oil in looping swirls and fried until crisp, then dusted with powdered sugar, a Pennsylvania Dutch fair food.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Funnel or squeeze bottle
- •Deep skillet or fryer
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 14
- carbs
- 44
- protein
- 6
- calories
- 320
Instructions
- 1
Whisk together the flour, sugar, baking powder, and salt.
- 2
Beat in the egg and milk. Mix until the batter is smooth and easy to pour.
- 3
Heat about 1 1/2 inches of oil in a deep skillet to 375°F.
- 4
Pour the batter into the oil through a funnel or squeeze bottle. Swirl it around in a lacy pattern.
- 5
Fry for about 1-2 minutes per side until golden brown.
- 6
Take the cake out and drain it on paper towels.
- 7
Dust generously with powdered sugar and serve warm.
Chef's tips
Keep the oil steady at 375°F so the cake cooks through without absorbing extra oil or burning. Pour the batter in one smooth, swirling motion to get that classic lacy shape.
Storage
Best eaten fresh; does not store well as it loses crispness quickly.
Reheating
Not recommended; funnel cake is meant to be eaten immediately.
Common mistakes to avoid
- •Letting the oil temperature drop too low, which makes the cake greasy
- •Pouring the batter too slowly, which creates a heavy, dense center
Serving suggestions
Cooked Pennsylvania Dutch Funnel Cake?
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