Funnel Cake By Location

**Europe--In south German cuisine the equivalent is called Strauben or Strieble and is made and served similarly. In Finnish cuisine the analogous tippaleipä (literally droplet bread) is traditionally served at May Day (Vappu) celebrations alongside with sima. In Lithuania it is called skruzdėlynas, which literally translates as 'ant nest'. It is normally made in early spring to empty last year's honey stock and make more space for the new one, and at the first harvest of honey. **Asia--In the Indian subcontinent a similar dessert, with a crystallized sugary exterior coating, is called jalebi; in Iran this is known as zulbia and is a popular dessert. These differ from funnel cake in using no baking powder, which results in a somewhat chewy texture. Kumukunsi is another similar native doughnut from the Maguindanao people in the Philippines. It is made with rice flour, duck eggs, and sugar that is molded into rope-like strands and then fried in a loose spiral. They have the taste and consistency of creamy pancakes. **North America--In North America, funnel cakes were originally associated with Pennsylvania Dutch Country. It is one of the first North American fried foods, which is associated with the Pennsylvania Dutch, German immigrants who came to Pennsylvania in the 17th and 18th centuries. The Pennsylvania Dutch called the first funnel cakes drechter kuche. The name “funnel” later came from the technique used to make the cakes, in which the pancake-like batter is poured into hot oil through a funnel.