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PA Dutch Funnel Cakes

By Debrah Mosimann of Swiss Woods

In search of the best Beignets

I (Deb) am really good with languages. I speak 3. French, unfortunately, is not one of them. The 8B sent Kristie and me to New Orleans to an International Food Blogging Conference  #IFBC18 to learn learn, learn, and that we did. It was not only mind-boggling full of information it was a great networking event and … drumroll, an amazing food adventure. It was also restaurant month so we had these amazing places to choose from. Hello Arnaud’s can anyone say perfect Dijon chicken?? But that is another post. This one is all about beignets. Having heard of them forever, I was determined to throw any diet to the wind and find the best.

Fried bread is found in so many cultures. Switzerland has their Schlueperfeli with lemon, and nutmeg then tied in a knot, Germany and their Berliner stuffed with jam, Native Americans and their Fry Bread, Mexican Sopapilla drizzled in honey, Indian Naan, ohh and my own native PA Dutch Funnel cakes! YUM! I am sure beignets were brought from France with the French settlers, but have become a signature of New Orleans and I was excited to try them.

We enjoyed our trek thru the amazing city of New Orleans. We encountered the most interesting people. An elderly eclectically dressed gent who was a renowned artist, a college grad with great muscles who biked us through old town,  annoyed servers who thought we ought to know better … it was the best day ever.

I am including a recipe for my dearly loved funnel cakes. But you know where your heritage lies … find the fried delicacy that belongs to you and give it a go!

For a fun video of our hunt for beignets click here. 

    Click on the images below to view large photos

Prep Time: 10 Minutes
Cook Time: 3 Minutes
Servings: 6-8 cakes

Ingredients:

  • 2 3/4 cups of flour
  • 2 eggs
  • 2 cups of milk
  • 1 teaspoon vanilla
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 3 cups of oil for frying
  • Powdered sugar for dusting

Instructions:

  1. Mix the flour and baking powder with a whisk.

  2. Add the milk, eggs, and vanilla and whisk till smooth.

  3. In an electric skillet heat the oil to 375. Water spattered on the surface will sputter. Taking a funnel with a ½ inch opening, cover the opening with your finger and fill ½ cup of the batter into the funnel. The smaller the opening the smaller the stream into the oil.

  4. Carefully while directly over the oil take your finger away and quickly make circles and crisscrosses. Allow to fry for about 2 minutes or until golden brown and then flip them over carefully with a slotted flat spatula. Fry 1 min longer then remove them to a paper towel. Place on a plate while warm and generously douse with powdered sugar. Serve immediately.

2 thoughts on “PA Dutch Funnel Cakes”

  1. studitogel on August 23, 2019 at 6:09 pm said:

    Do you have any video of that? I’d want to find out more details.

    Reply ↓
    • Debra on August 24, 2019 at 11:50 am said:

      No I don’t but that is a good idea!
      Debbie

      Reply ↓

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