Funnel Cake (Pennsylvania Dutch)

american-pennsylvaniadutch-funnelcake Named after the handy kitchen tool, this dessert is made by pouring a batter in a funnel with the hole blocked at first. And then, when ready, the batter is made to flow into a pan of hot oil to fry, swirling around the funnel to make a curly layer. Funnel Cake has been a popular fair dessert since the early 1950s. Though its roots trace back to Anglo-Norman medieval times, this dish was popularized in the Kutztown Folk Festival which started in 1950. This festival was meant to celebrate Pennsylvania Dutch culture and it is in this festival where thousands of funnel cakes were sold. What used to be a winter holiday food became a favourite country fair food since then.

2 eggs
1½ cup milk
1 tsp. pure vanilla extract
¼ cup sugar
½ tsp kosher salt
2 tsp. baking powder
2½ cups all-purpose flour, unbleached
oil, for frying

In a small bowl mix flour, salt, baking powder and set aside.

In another large bowl, whisk eggs and sugar, add milk and vanilla, and whisk to combine.

Add flour mixture into the egg mixture and whisk until smooth.

Place a frying pan over medium-high heat and add oil about 1" high.

When the oil is hot, pour batter into a piping bag and cut the tip to resemble a funnel, when ready to use. Block the tip with your finger.

Position funnel over the hot oil, blocking the tip with your finger and slowly move your finger so the batter comes out in a steady stream. Make circular and crisscross motions to form a funnel cake.

Using tongs, flip the funnel cake so each side is cooked until golden-brown. Remove and place on paper towels to drain.

Sprinkle powdered sugar on top and serve with whipped cream and strawberries.