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|Alternative names||Funnel cake|
|Place of origin||United States|
|Region or state||Pennsylvania|
|Main ingredients||Batter, cooking oil|
|Cookbook: Funnel cake Media: Funnel cake|
The concept of the funnel cake dates back to the early medieval Persian world, where similar yeast-risen dishes were first prepared and later spread to Europe. Pennsylvania German immigrants brought the yeast dish, known as Drechderkuche, to America and around 1879 developed the baking powder version along with its new name, funnel cake.
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 its name. When made at concession stands, a pitcher with an integral funnel spout is employed. Alton Brown recommends they be baked with choux pastry, which expands from steam produced by its high water content.
In south German cuisine the equivalent is called Strauben or Strieble and is made and served similarly. In Finnish cuisine the analogous tippaleipä is traditionally served at May Day (Vappu) celebrations. In Lithuania it is called skruzdėlynas, which literal translation is the ant nest, normally it is made at early spring to empty stock of last year honey and make more space for the new one and at the first harvest of honey.
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 somewhat chewy texture.
In North America, funnel cakes were originally associated with Pennsylvania Dutch Country.
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- Marks, Gil. Encyclopedia of Jewish Food.
- "Calories in Funnel Cake and Nutrition Facts". FatSecret. May 17, 2015. Retrieved May 21, 2015.