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Post by JustJohn or JJ on Jan 12, 2015 9:42:27 GMT -7
Dutch Funnel Cake  Ingredients (All measures are American units) 3 eggs 2 cups milk 1/4 cup sugar 3 1/2 cups flour 1/2 tsp salt 2 tsp baking powder Directions (All temperatures are Fahrenheit) Preheat oil in a cast iron skillet on medium high heat (for an electric frying pan preheat to 375 degrees). Leave room between the oil and the top of the pan to allow room for batter to be added. Beat eggs, add milk and sugar. Beat well. In a separate bowl, sift flour, salt and baking powder. Add to egg and milk mixture. Beat until batter is smooth. Batter should be thin enough to flow through the opening of your funnel. If needed, add a little more milk. Put your finger over the bottom of the funnel and pour batter in top. Drizzle batter in hot oil making criss crosses and swirls. (I use a measuring cup with a thin spout to do this, easier for those of us less coordinated!). Let brown on bottom and then carefully flip it over with tongs to brown on the other side. Place on a paper towel to drain for a minute or so and then serve warm with molasses, jelly or sprinkle with powdered sugar.   |
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Post by pieter on Jan 12, 2015 10:36:02 GMT -7
It is funny that despite the Dutch name this is not a Dutch recipe. In North America, funnel cakes were originally associated with the Pennsylvania Dutch region. The Pennsylvania Dutch (Pennsilfaanisch Deitsch) are a cultural group formed by early German-speaking immigrants to Pennsylvania and their descendants.
Funnel cake is a regional food popular in North America at carnivals, fairs, sporting events, and seaside resorts. In some carnivals, theme parks, and resorts, etc. there are funnel fries.
Funnel cakes are made by pouring batter into hot cooking oil in a circular pattern and deep frying the overlapping mass until golden-brown. When made at concession stands, a pitcher with an integral funnel spout is employed.
Funnel cakes are typically served plain with powdered sugar, but can also be served with jelly, cinnamon, chocolate, fresh fruit, or other toppings.
In North America, funnel cakes were originally associated with the Pennsylvania Dutch region.
In south German cuisine the equivalent is called Strauben and is made and served similarly. In Slovenian cuisine they are called flancati (Slovene pronunciation: [ˈflantsati]). In Finnish cuisine the analogous tippaleipä is traditionally served at May Day (Vappu) celebrations. In Ripon, North Yorkshire, it is also known as "Fennel Funnel Pie"[citation needed]. In the Indian subcontinent a similar dessert is called jalebi which has a somewhat chewy texture with a crystallized sugary exterior coating; in Iran this would be known as zulbia and is a popular dessert.
According to one website a 6 inch (150 mm) diameter funnel cake has fewer than 300 calories though most funnel cakes are closer to 9 inches (230 mm) in diameter. Funnel cake can vary dramatically in its caloric content, depending upon which toppings are added.
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Post by karl on Jan 12, 2015 13:20:33 GMT -7
I was thinking this was familiar but has been some years since to sample. Although this is includant of some booze as here. The Mennonites will use a bit of rum or brandy, it is for flavour as the alcohol will cook out in the process of cooking. Although the following is South Tyrol, is fairly much the same.
Recipe: how to prepare Strauben. A specialty from South Tyrol
I
200g flour
250ml milk
20g butter
3 eggs
20ml booze
salt
Preparation
First add the milk to the flour and than add also the melt butter, egg yolks and the booze – stir all. Finally beat the egg-white with the salt and mix it under the batter. Give the dough in a pastry bag in circular fashion into hot fat. The Strauben are served with powdered sugar and cranberry jam.
Karl
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