The Amish: Simplicity and Satisfaction Personified

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Amish Funnel Cakes

Servings: 6–8


4 cups flour

3 eggs

2 cups milk

¼ cup sugar

2 teaspoons baking powder

½ teaspoon salt

Powdered sugar, for topping

Oil (for frying)


1. Beat the eggs; then add the milk and sugar.

2. Add 2 cups of flour to baking powder and salt.

3. Add dry ingredients to the milk, sugar, and egg mixture.

4. Mix well, adding more flour to the mixture until it becomes a smooth batter and not too thick.

5. The funnel should have at least a ½-inch opening and be able to hold a cup of batter.

6. Put your finger over the tip of the funnel and fill it with approximately 1 cup of batter. Remove your finger and allow the batter to pour into the center of the oil. Be careful; the oil may splash.

7. Gradually “swirl” the batter outward in a circular motion or criss-cross back and forth to make a cake about 7 to 8 inches around.

8. Check it by lifting it with a pair of tongs, and turn it when the bottom becomes golden brown.

9. A funnel cake is usually pretty fragile and will probably try to break on you when flipping. When both sides are done, remove it and place it on a paper towel to drain excess oil.

10. You can top the funnel cake with powdered sugar, syrup, etc.

11. Eat up!

This recipe will make about 6 cakes.

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