Editing Funnel cake (section)

== Preparation ==
Funnel cakes are made by pouring [[Batter (cooking)|batter]] into hot [[cooking oil]] in a circular pattern and [[deep frying]] the overlapping mass until golden-brown. The batter is commonly poured through a [[funnel]], creating its texture and giving it its name. When made at concession stands, a pitcher with an integral [[funnel]] spout is employed. [[Alton Brown]] recommends they be made with [[choux pastry]],<ref>{{cite web |last1=Carter |first1=Noelle |title=Funnel cakes for everyone! |url=https://www.latimes.com/food/la-fo-funnel-cake-20160625-20160615-snap-story.html |website=Los Angeles Times |access-date=18 October 2021 |archive-url=https://web.archive.org/web/20160624165139/https://www.latimes.com/food/la-fo-funnel-cake-20160625-20160615-snap-story.html |archive-date=24 June 2016 |language=English |date=24 June 2016 |quote=After testing a number of recipes, I preferred one that uses {{lang|fr|pâte à choux}}, or “choux paste,” the same batter used in the making of cream puffs, eclairs, crullers and churros — and the same that Alton Brown uses in his funnel cake recipe. |url-status=live}}</ref> which expands from steam produced by its high water content.

Funnel cakes are typically served plain with [[powdered sugar]] but can also be served with [[jam]]/[[fruit preserves|jelly]], [[cinnamon]], [[chocolate]], fresh [[fruit]], or other toppings.