FUNNEL CAKES
Most us have encountered funnel cakes at fairs and other outdoor events. I don’t know the origin of these delectable ‘cakes’, but I know they have long been a tasty morsel in the Pennsylvania Dutch community, and only recently, probably 50 years or so, been introduced to the public. They are a good size, usually filling a 9 in. paper plate so they are often shared by two or more people. To coin a phrase from the Dutch ‘they know what good is.”
FUNNEL CAKES
- 1 1/4 cup unsifted flour
- 1/4tsp. salt
- 2 Tbsp. sugar
- 1 egg
- 1 tsp.. baking soda
- ¾ cup milk
- ¼ tsp baking powder
- About 1 quart oil
- Confectioner Sugar
- Metal Funnel
Stir together first 5 ingredients. Mix egg and milk and add to flour ingredients. Stir until smooth. Pour into skillet no more than 1/3 full.
Heat to 375. Electric fry pan is good to use. Holding forefinger over end of funnel, pour ¼ cup batter into funnel.
Place over hot oil and remove finger to let batter flow, moving in a circle to form a spiral. Turn once. Drain, sprinkle with sugar.
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