Funnel cake

Funnel cake is a regional sweet food popular in North America, found mainly at carnivals and amusement parks. It is made by deep-frying batter. The concept of the funnel cake dates back to the early medieval Persian and Arab world as zalabiyeh, where similar yeast-risen dishes were first prepared, and later spread to Europe. Pennsylvania Dutch immigrants brought the yeast dish, known as drechderkuche, to America, and around 1879, they developed the baking powder version along with its new name, funnel cake. Funnel cakes are made by pouring 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, which expands from steam produced by its high water content.

Source: Wikipedia