The deep-fried batter dessert often sold at American state fairs is funnel cake.
Funnel cake is made by pouring a thin stream of batter into hot oil in overlapping circular lines. The batter fries into a lacy, irregular cake that is crisp around the edges and tender inside. It is usually served warm with powdered sugar, although fruit, jam, cinnamon, chocolate, or ice cream may also be added.
The dessert is closely associated with Pennsylvania Dutch cuisine. German immigrants in Pennsylvania prepared related fried dough dishes, and the modern baking-powder version became known as funnel cake around the late 19th century. Its name comes from the traditional method of pouring the batter through a funnel.
Funnel cake is not the same as an elephant ear, which is generally a flattened piece of dough fried into a broad sheet. Beignets are square or pillow-shaped fried dough, especially associated with New Orleans, while zeppole are Italian fried dough pastries. Funnel cake’s tangled, web-like shape is its clearest identifying feature.