Funnel cake (Pennsylvania German: Drechderkuche
History
The concept of the funnel cake dates back to the early medieval Persian and Arab world as
Jalebi, where similar yeast-risen dishes were first prepared, and later spread to Europe.
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.
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,
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/fruit preserves, cinnamon, chocolate, fresh fruit, or other toppings.
Cultural variations
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 (
Մրջնաբույն) also translates to "ant nest".
Asia
In the Indian subcontinent, a similar dessert, with a crystallized sugary exterior coating, is called
jalebi.
In Iran, this is known as
zulbia and is a popular dessert.
These differ from funnel cake in using no baking powder, which results in a crunchy and somewhat chewy texture.
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.
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 came 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.
See also
-
List of doughnut varieties
-
List of fried dough foods
-
List of regional dishes of the United States
-
Pennsylvania Dutch cuisine
Sources
External links
