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.”

Ingredients Nutrition

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


  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.

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