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Potato Latke Funnel Cakes

This savory funnel cake incorporates mashed potatoes and ranch seasoning into the dough. It's delicious. Just try it and you’ll see! —Chanie Apfelbaum, Brooklyn, New York
  • Total Time
    Prep: 30 min. Cook: 5 min./batch
  • Makes
    15 servings

Ingredients

  • 1-1/2 cups sour cream or plain Greek yogurt
  • 1 envelope ranch salad dressing mix (1 oz.), divided
  • 2 pounds russet potatoes (about 3 large), peeled and cubed
  • 3 tablespoons all-purpose flour
  • 1 large egg
  • 1/2 to 1 teaspoon kosher salt
  • 1/2 to 1 teaspoon pepper
  • 1/2 cup 2% milk, optional
  • Oil for deep-fat frying
  • Grated Parmesan cheese, optional

Directions

  • Stir together sour cream and 1 tablespoon ranch dressing mix; refrigerate, covered, until serving.
  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until just tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes; stir in flour, egg, salt, pepper, remaining ranch dressing mix and milk, if desired, until smooth.
  • In a deep cast-iron or electric skillet, heat oil to 350°. Transfer potato mixture to a pastry bag fitted with small round pastry tip. Pipe batter in a spiral motion. Fry until golden brown, 1-2 minutes on each side. Drain on paper towels. Sprinkle with Parmesan cheese if desired; serve warm with dip.
Nutrition Facts
1 cake: 165 calories, 11g fat (3g saturated fat), 18mg cholesterol, 231mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 3g protein.

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