Funnel Cake - Drechterkuche
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4.5
18 reviews
Excellent
Funnel Cake - Drechterkuche
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Learn the history of funnel cake, from medieval Anglo-Norman times to present, and try a tasty traditional Pennsylvania Dutch recipe from 1916.
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Ingredients
- Lard or oil for frying (I used grapeseed oil; peanut oil would also work well)
- 4 large eggs, separated
- 1 quart milk, lukewarm (4 cups)
- 4 cups sifted flour, more or less (500 grams)
- 2 teaspoons baking powder
- 1 teaspoon salt
- Confectioners’ (powdered) sugar
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Instructions
- Slowly heat 1 ½ inches of lard or vegetable oil in a sauté pan or deep fryer to 375 degrees F. While the lard or oil is warming, beat the egg yolks until lemon color and frothy.
- Whisk in the milk.
- Sift together 3 cups of the flour, the baking powder and the salt. Sift this into the milk and egg mixture and beat to form a batter. The batter should be similar in texture to a thick pancake batter. If the batter seems too thin, add some of the remaining flour until thick. I ended up adding about 4 cups of flour total.
- Beat the egg whites until they form stiff peaks.
- Gently fold into the batter.
- You will need a funnel with a 1/2 inch opening on the spout to control the flow of your batter.
- Take about ½ cup of batter and pour it into your funnel, stopping the funnel hole with your finger till you're ready to pour.
- Drizzle the batter into the preheated oil, starting at the center and rapidly moving in circles in an outward motion; this will create “coils” of cake. Work quickly, since the cakes take only a minute or two to cook. You can become as creative as you like and make all sorts of exotic shapes once you learn to master the funnel.
- Flip the cake delicately using tongs or a slotted spoon/spatula.
- Continue to fry till golden brown.
- Once the cakes turn crispy and golden, lift them out with a slotted spoon and drain on a rack or paper towels.
- Continue filling the funnel and frying cakes in this manner until all the batter is used up. Cook the cakes one at a time, otherwise the batter will lower the temperature of the oil and turn the cakes soggy. Dust with confectioners’ sugar and serve.
Notes
- Adapted from As American as Shoofly Pie by William Woys Weaver
- You will also need: Deep saute pan or deep fryer, funnel with 1/2 inch opening on the spout
- Kosher/Vegetarian note: use a vegetable-based oil with a high smoke point for frying, like grapeseed or peanut oil.
- Kosher/Vegetarian note:
- use a vegetable-based oil with a high smoke point for frying, like grapeseed or peanut oil.
Nutrition Information
Show Details
Calories
151kcal
(8%)
Carbohydrates
18g
(6%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
34mg
(11%)
Sodium
126mg
(5%)
Potassium
127mg
(4%)
Sugar
2g
(4%)
Vitamin A
110IU
(2%)
Calcium
70mg
(7%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 126mg | 5% |
| Potassium | 127mg | 3% |
| Sugar | 2g | 4% |
| Vitamin A | 110IU | 2% |
| Calcium | 70mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
4.5
18 reviews
Excellent
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