Pennsylvania Dutch Funnel Cakes

Serves: 5
Total Calories: 145
Yield: 2 dozen cakes


2/3 cup milk
1 egg, beaten
1 1/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
fat for frying
powdered sugar or molasses


Beat milk with egg. Blend dry ingredients and gradually add the milk mixture, beating constantly until batter is smooth. Holding finger over the bottom of a 3?8- or 1?2-inch funnel, fill with batter. Holding funnel as near surface of fat as possible, remove finger and drop batter into deep fat heated to 375° using a circular movement from center outward to form a spiral cake about 3 inches in diameter. Immediately re place finger on bottom of funnel and form other cakes. Fry cakes until they are puffy and golden brown, turning them once. Remove from fat with a slotted spoon to absorbent paper to drain. Sift powdered sugar lightly over cakes or drizzle with molasses and serve at once.

Nutritional Facts:

Serves: 5
Total Calories: 145
Calories from Fat: 11

This Pennsylvania Dutch Funnel Cakes recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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