| 摘要 |
Funnel cakes are cooked in a pan assembly inserted in a deep fat fryer. A substantially solid bottom of the pan assembly is located 1/2-2 inches, preferably 11/2 inches, below the surface of a hot liquid cooking oil bath in a vat of the fryer so that the batter, when continuously poured into the pan hits the solid bottom portion of the pan and rises in the oil to form a unitary mass that floats in the oil without sticking to the bottom. The unitary mass is confined by side walls of the pan assembly as the batter cooks and expands.
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