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funnel cake
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Slices of lemon pie topped with meringue.
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funnel cake

food
Written by
Laura Siciliano-Rosen
Laura Siciliano-Rosen is a freelance writer and editor based in New York City and the co-founder of the website Eat Your World (EYW), an original guide to regional foods and drinks around the globe. Launched...
Laura Siciliano-Rosen
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Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree....
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History

funnel cake, fried-dough dish popular at fairs, carnivals, and boardwalks and among street vendors. Batter is swirled around into hot oil using a funnel, creating a lattice of deep-fried dough, and then served with heaps of powdered sugar.

The batter used can vary depending on where the funnel cake is cooked, but a popular choice is choux pastry because of its tendency to puff up when cooked. Toppings other than powdered sugar include cinnamon, chocolate, jelly, and fruit.

Funnel cake traces its origins to the Pennsylvania Germans. However, similar dishes date back centuries in the Middle East and Europe and today include Striebele in Germany and tippaleipa in Finland.

Slices of lemon pie topped with meringue.
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Laura Siciliano-Rosen