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Funnel Cake - Drechterkuche

Learn the history of funnel cake, from medieval Anglo-Norman times to present, and try a tasty traditional Pennsylvania Dutch recipe from 1916.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 24 servings
Calories: 151 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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. 
  2. Whisk in the milk.
  3. 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.
  4. Beat the egg whites until they form stiff peaks.
  5. Gently fold into the batter.
  6. You will need a funnel with a 1/2 inch opening on the spout to control the flow of your batter.
  7. 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.
  8. 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.
  9. Flip the cake delicately using tongs or a slotted spoon/spatula.
  10. Continue to fry till golden brown.
  11. Once the cakes turn crispy and golden, lift them out with a slotted spoon and drain on a rack or paper towels.
  12. 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

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

% 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.