Dessert: United States – Delaware (Mid-Atlantic United States) – Delaware Funnel Cake

Serving Size: 6

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

- 2 cups (240 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) fine salt
- 2 large eggs (approx. 100 g)
- 1 1/2 cups (360 ml) whole milk (or buttermilk for a tangier batter)
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (1 g) ground nutmeg (optional)
- Vegetable oil for frying, about 4 cups (950 ml) — enough for a 2 in / 5 cm oil depth in your pan
- 1 cup (120 g) powdered sugar, plus extra for serving
- 1/2 cup (150 g) local fruit preserves (e.g., Delaware strawberry or peach preserves), warmed (optional)
- 1 cup (150 g) fresh berries, for serving (optional)
- 1/2 cup (120 ml) whipped cream, for serving (optional)
- Piping bag, squeeze bottle, or funnel for shaping batter (no measurement)

Instructions

Short Description:
Crisp, lacy fried batter dusted liberally with powdered sugar and traditionally finished with a spoonful of local fruit preserves for a Delaware twist. Serve hot for best texture and flavor.

Regional Notes:
This Mid-Atlantic / Delaware version emphasizes a generous dusting of powdered sugar and the optional addition of local fruit preserves (strawberry, peach, or berry preserves are common), reflecting Delaware's fruit-growing tradition and distinguishing it from plainer regional funnel cakes.

1. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and nutmeg (if using) until evenly combined.
2. In a separate bowl, whisk the eggs, milk, and vanilla until smooth. Pour the wet mixture into the dry ingredients and whisk until the batter is smooth and pourable, similar to pancake batter; if too thick, add 1–2 tbsp (15–30 ml) more milk.
3. Heat the oil in a 12-inch skillet, heavy saucepan, or Dutch oven over medium-high heat until it reaches 375°F (190°C). Maintain oil temperature between 350–375°F (175–190°C) during frying.
4. Transfer the batter to a funnel (cover the small opening with your finger until ready), a sturdy piping bag fitted with a large round tip, or a squeeze bottle for control. If using a funnel, keep a bowl beneath to catch drips until the oil is ready.
5. Hold the funnel or bottle about 2–3 in (5–8 cm) above the hot oil and drizzle batter in a loose circular, crisscross pattern to make a 5–6 in (12–15 cm) lace-like cake. Do not overcrowd the pan; fry 1–2 cakes at a time depending on pan size.
6. Fry until the underside is golden brown, about 1–2 minutes, then flip with tongs or a spider and fry the other side until golden and cooked through, another 1–2 minutes. Total frying time 2–4 minutes per cake.
7. Transfer finished funnel cakes to a paper-towel–lined rack to drain briefly. Repeat with remaining batter, letting oil return to frying temperature between batches.
8. Generously dust each warm funnel cake with powdered sugar. Serve immediately topped with 1–2 tbsp (15–30 g) warmed local fruit preserves and fresh berries if desired, and a dollop of whipped cream for extra indulgence.
9. Enjoy hot; funnel cakes are crispiest right after frying. Store leftovers covered and re-crisp briefly in a 350°F (175°C) oven for 3–5 minutes if needed.