Funnel cakes

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Did you know that the Pennsylvania funnel cakes traces its origins to the Pennsylvania Dutch? In the 18th century, German immigrants brought dutch funnel cakes to the country.

Today we’re sharing our secret to a perfect homemade funnel cake: extra virgin olive oil from Spain! Squeeze the batter through a funnel and fry it to perfection with Olive Oils from Spain for a crispy delight that's impossible to resist. Taste the nostalgia with every bite and become an American carnival classic!

How to make Pennsylvania funnel cakes with Olive Oils from Spain

Chop up strawberries and set aside.
Mix together the wet ingredients in a large mixing bowl.
Slowly add in and mix the flour, baking powder, sugar, and salt .
Heat extra virgin olive oil from Spain in a large pot to 375° F, then reduce to medium heat.
Funnel in the batter in a circular motion, overlapping the lines.
Cook for 4 minutes in the EVOO from Spain, flipping over half way through.
Remove from the olive oil, and pat dry.
Repeat for the rest of the batter.
Top with whipped cream and strawberries, and enjoy.

Click to download recipe: Pennsylvania funnel cakes