Ye Olde Photographer associates these with Pennsylvania Dutch culture,
but suspects they are more widely known. A fairly runny sweet batter is
dribbled into a a deep pan of hot fat to create these. Some makers are
more creative than others. Properly cooked they have a crispness to them
and are enhanced by a heavy dusting of powdered sugar. (One can feel the waist
crowding against the belt and the arteries clogging - but boy are they good!)