{{short description|Deep-fried batter}} {{Infobox food | name = Funnel cake | image = Funnel Cake With no Toppings.jpeg | image_size = 300 | caption = Funnel cake with no toppings | alternate_name = Funnel fries, carnival cake | country = United States | region = Pennsylvania | creator = | course = | type = Doughnut | served = | main_ingredient = Batter, cooking oil | variations = | calories = | other = }}

'''Funnel cake''' (Pennsylvania German: ''Drechderkuche''<ref>{{Cite web|url=https://www.padutchdictionary.com/#d=Drechderkuche|title=Pennsylvania Dutch Dictionary|website=www.padutchdictionary.com}}</ref>) is a regional sweet food popular in North America, found mainly at carnivals and amusement parks.<ref>{{Cite web|url=https://www.thestarvingactorla.com/uncategorized/the-history-of-the-funnel-cake/#:~:text=Most%20people%20equate%20funnel%20cakes,at%20the%20Kurtztown%20Folk%20Festival.|title=Funnel Cakes|access-date=2022-07-20|archivedate=2022-08-29|archiveurl=https://web.archive.org/web/20220829102423/https://www.thestarvingactorla.com/uncategorized/the-history-of-the-funnel-cake/#:~:text=Most%20people%20equate%20funnel%20cakes,at%20the%20Kurtztown%20Folk%20Festival.|url-status=deviated}}</ref> It is made by deep-frying batter.

==History== The concept of the funnel cake dates back to the early medieval Persian and Arab world as ''zalabiyeh'', where similar yeast-risen dishes were first prepared, and later spread to Europe.<ref name="book" /> Pennsylvania Dutch immigrants brought the yeast dish, known as ''drechderkuche'', to America, and around 1879, they developed the baking powder version along with its new name, funnel cake.<ref name="book">{{cite book|url=https://books.google.com/books?id=gFK_yx7Ps7cC&q=funnel+cake+and+1879&pg=PT1242|title=Encyclopedia of Jewish Food|author=Marks, Gil|date=17 November 2010|isbn=9780544186316}}</ref>

== Preparation == Funnel cakes are made by pouring batter into hot cooking oil in a circular pattern and deep frying the overlapping mass until golden-brown. The batter is commonly poured through a funnel, creating its texture and giving it its name. When made at concession stands, a pitcher with an integral funnel spout is employed. Alton Brown recommends they be made with choux pastry,<ref>{{cite web |last1=Carter |first1=Noelle |title=Funnel cakes for everyone! |url=https://www.latimes.com/food/la-fo-funnel-cake-20160625-20160615-snap-story.html |website=Los Angeles Times |access-date=18 October 2021 |archive-url=https://web.archive.org/web/20160624165139/https://www.latimes.com/food/la-fo-funnel-cake-20160625-20160615-snap-story.html |archive-date=24 June 2016 |language=English |date=24 June 2016 |quote=After testing a number of recipes, I preferred one that uses {{lang|fr|pâte à choux}}, or “choux paste,” the same batter used in the making of cream puffs, eclairs, crullers and churros — and the same that Alton Brown uses in his funnel cake recipe. |url-status=live}}</ref> which expands from steam produced by its high water content.

Funnel cakes are typically served plain with powdered sugar but can also be served with jam/jelly, cinnamon, chocolate, fresh fruit, or other toppings.<ref>{{Cite web|url=https://www.tasteatlas.com/funnel-cake|title=Funnel Cake &#124; Traditional Deep-fried Dessert From Pennsylvania &#124; TasteAtlas|website=www.tasteatlas.com}}</ref>

==Cultural variations== [[File:Oregon State Fair funnel cake.jpg|thumb|A funnel cake topped with custard and whipped cream]]

===Europe=== In south German cuisine, the equivalent is called ''Strauben'' or ''Strieble'' and is made and served similarly. In Finnish cuisine, the analogous ''tippaleipä'' (literally droplet bread) is traditionally served at May Day (Vappu) celebrations, alongside sima. In Lithuania, it is called ''skruzdėlynas'', which literally translates to "ant nest". It is normally made in early spring to empty last year's honey stock and make more space for the new one, and it is also made at the first harvest of honey. The Armenian equivalent ''mrjnabujn'' (:hy:Մրջնաբույն (տորթ)) also translates to "ant nest".

===Asia=== In the Indian subcontinent, a similar dessert, with a crystallized sugary exterior coating, is called jalebi.<ref>{{Cite web |date=2019-02-02 |title=Apple funnel cakes (jalebi) |url=https://www.sbs.com.au/food/recipes/apple-funnel-cakes-jalebi |access-date=2022-12-06 |website=SBS Food |language=en}}</ref> In Iran, this is known as ''zulbia'' and is a popular dessert.<ref>{{Cite web |date=2020-10-09 |title=Mashti Malone's Zoolbia |url=https://www.womansday.com/food-recipes/a34150948/mashti-malones-zoolbia-recipe/ |access-date=2022-12-06 |website=Woman's Day |language=en-us}}</ref> These differ from funnel cake in using no baking powder, which results in a crunchy and somewhat chewy texture.<ref name="book" />

Kumukunsi is another similar native doughnut from the Maguindanao people in the Philippines. It is made with rice flour, duck eggs, and sugar that is molded into rope-like strands and then fried in a loose spiral. They have the taste and consistency of creamy pancakes.<ref name="kum1">{{cite web|url=http://www.choosephilippines.com/eat/local-flavors/489/kumukunsi/|archive-url=https://web.archive.org/web/20130818013805/http://www.choosephilippines.com/eat/local-flavors/489/kumukunsi/|url-status=usurped|archive-date=August 18, 2013|title=Kumukunsi|date=30 July 2013|publisher=ChoosePhilippines|access-date=29 January 2017}}</ref><ref name="kum2">{{cite web|url=https://prezi.com/1lza-8efa0kq/doon-po-sa-amin-kinikilala-ang-pagkaing-muslim/|title=Doon Po Sa Amin: Kinikilala Ang Pagkaing Muslim|author=Leslie Joyce Belais|date=27 December 2012|publisher=Prezi|access-date=29 January 2017}}</ref>

===United States=== In the U.S., funnel cakes were originally associated with the Pennsylvania Dutch Country. It is one of the first North American fried foods, which is associated with the Pennsylvania Dutch, German immigrants who emigrated to Pennsylvania in the 17th and 18th centuries. Today, it is a staple dish that can be found at amusement parks and fairs all over the country. The name "funnel" later came from the technique used to make the cakes, in which the pancake-like batter is poured into hot oil through a funnel.<ref>{{Cite news|url=https://blog.gmpopcorn.com/2014/03/the-origins-of-two-american-fried-dough-classics-funnel-cakes-and-elephant-ears/|title=The Origins of Two American Fried Dough Classics: Funnel Cakes and Elephant Ears|date=2014-03-26|access-date=2017-06-13|language=en-US}}</ref>

==See also== {{Portal|Food|Philadelphia}} * List of doughnut varieties * List of fried dough foods * List of regional dishes of the United States * Pennsylvania Dutch cuisine

==References== {{reflist}}

===Sources=== *{{cite web|title=Calories in Funnel Cake and Nutrition Facts|website=FatSecret|date=May 17, 2015|url=http://www.fatsecret.com/calories-nutrition/generic/funnel-cake|ref={{SfnRef|FatSecret|2015}}|access-date=May 21, 2015}}

==External links== *{{Commons category-inline|Funnel cakes}} *{{Wiktionary-inline|funnel cake}}

{{Doughnuts}} {{authority control}}

Category:American desserts Category:Cuisine of Philadelphia Category:Cuisine of the Pennsylvania Dutch Category:German desserts Category:Finnish desserts Category:Lithuanian desserts Category:Fritters