<P> Funnel cake (Drechderkuche in Pennsylvania German) is a regional food popular in North America at carnivals, fairs, sporting events, and seaside resorts . </P> <P> The concept of the funnel cake dates back to the early medieval Persian world, where similar yeast - risen dishes were first prepared and later spread to Europe . Pennsylvania Dutch immigrants brought the yeast dish, known as Drechderkuche, to America and around 1879 developed the baking powder version along with its new name, funnel cake . </P> <P> Funnel cakes are made by pouring batter into hot cooking oil in a circular pattern and deep frying the overlapping mass until golden - brown . The batter is commonly poured through a funnel creating its texture and giving its name . When made at concession stands, a pitcher with an integral funnel spout is employed . Alton Brown recommends they be baked with choux pastry, which expands from steam produced by its high water content . </P> <P> Funnel cakes are typically served plain with powdered sugar, but can also be served with jam / jelly, cinnamon, chocolate, fresh fruit, or other toppings . </P>

Where did the name funnel cake come from