The Facts on Funnel Cake

Some of the first funnel cakes apparently were made in medieval times, based on recipes found in Anglo-Norman cooking manuscripts. They later spread to Europe. Pennsylvania Dutch immigrants brought the yeast dish, known as Drechderkuche, to America, and around 1879, they developed the baking powder version along with its new name, funnel cake. Here's a funnel cakes recipe... made a little healthier: Recipe: 3 eggs (or egg substitute) / ¼ cup raw sugar / 2 cups almond milk / 3 ⅔ cups flour (or gluten free) ½ tsp sea salt / 2 tsp baking powder / coconut or olive oil for frying (or other variety). Beat eggs and sugar together and add the almond milk slowly. Add dry ingredients. Beat again until smooth and creamy. Pour batter into a funnel and at the same time, use your finger to plug the hole. In a medium sized pot, add 1 inch of oil to the bottom. Fry until golden brown. (optional: sprinkle with powdered sugar)