Funnel cake is a fried batter pastry made by pouring a thin batter of flour, eggs, milk, and sugar through a funnel or squeeze bottle into hot oil in a free-form spiral or lattice, producing a crisp, lacy, golden-brown pastry with a soft, airy interior. It is associated with the Pennsylvania Dutch community and is a fixture of American state fairs and carnivals, typically dusted with powdered sugar or topped with fruit compote, chocolate sauce, or caramel, and occasionally savory toppings or ice cream in more elaborate versions. It differs from a doughnut in that the batter is poured rather than shaped or cut, giving it an irregular, web-like structure instead of a uniform ring.