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From: boulder!khonshu!springer@ncar.UCAR.EDU (Jann Springer)
Newsgroups: rec.food.recipes
Subject: OVO-LACTO: Pennsylvania Dutch Funnel Cakes
Summary: original subject was Re: PA Dutch Funnel Cakes
Keywords: recipe ovo-lacto
Message-ID: <1990Nov15.161707.24579@mthvax.cs.miami.edu>
Date: 15 Nov 90 02:49:43 GMT
Followup-To: rec.food.veg
Organization: Univ. Colorado Boulder, CIRES
Lines: 28
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

These funnel cakes are a favorite near Lancaster, PA where I used to
live.

J. Springer


Penna. Dutch Funnel Cakes

Yield: about 12 large cakes

Fat
3 eggs
1/4 C. granulated sugar
2 C. milk
3/4 C. flour
1/2 t. salt
2 t. baking powder
Powdered sugar

In a deep fat fryer or deep, heavy skillet, heat the fat to 375F
(190C).  In a large bowl, beat eggs, granulated sugar, and milk. Sift
in flour, salt, and baking powder. Beat until smooth. Batter should be
thin.  Pour through a funnel and drizzle into hot fat, using your
finger to stop batter as needed (you can also use a pastry bag). Swirl
batter around as you drizzle it into the fat. Fry cakes 2 to 3 minutes
or until golden, turning once. Using a slotted spoon, remove from fat
and drain on a paper towel. Sift powdered sugar over top of cakes and
serve immediately.