Drechter Kucha - Funnel Cakes

A traditional treat from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

• Ready In: 20 mins
• Serves: 24

Ingredients

• 2  eggs
• 2  cups milk
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon baking powder
• 3  cups flour (approximately, you're looking for a thin batter)
•  oil or   fat, for frying

Directions

1. Beat eggs well; add milk and salt.
2. Sift baking powder and flour together and add liquid mixture gradually, stirring well to make a smooth batter (which should be a little thicker than for pancakes, but not as thick as a drop batter).
3. Beat hard until very light.
4. Preheat oil or fat in a large pan to 360°F.
5. Pour batter into a funnel, holding a spatula under the hole; allow batter to flow from funnel into hot fat, beginning in the center and shaping a circle and gradually increasing circle being careful not to let batter overlap to make a solid cake.
6. Fry to a golden brown on one side, turn with a fork when cake rises to top and fry on the other side.
7. Serve hot with tart jelly, maple syrup or apple butter.