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Fresh potato “funnel cake” topped with purple-potato sugar

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Potato Type: PurpleRusset
Prep Method: BoiledFried

Dish

Dessert

Prep Time

45 Mins

Cook Time

5 Mins

Serving

Serves 8-10

Ingredients

+

POTATO FUNNEL CAKE

  • 20 oz. Pâte À Choux pastry
  • 10 oz cooked potato (riced or mashed)
  • 2 eggs
  • 1 Tablespoon granulated sugar
  • 3 to 4 Tablespoons purple potato sugar for dusting
+

PÂTE À CHOUX

  • 2 cups water
  • 12 Tablespoons butter
  • 1 teaspoon salt
  • 11.5 oz bread flour
  • 7 eggs
+

PURPLE POTATO SUGAR

  • 2 lbs. purple potatoes, sliced thin and dehydrated
  • 3 lbs. powdered sugar

Preparation

POTATO FUNNEL CAKE

  1. Combine eggs, sugar and potato and then combine with the Pâte À Choix pastry.
  2. Put the mixture into a large pastry bag with a star tip.
  3. Pipe mixture directly into 350°F fryer until crispy and golden.
  4. Remove from fryer and dust liberally with purple-potato sugar.

PÂTE À CHOUX

  1. Boil water, butter and salt. Add flour all at once stirring with a wooden spoon until it forms a dough ball that releases itself from the pan.
  2. Transfer into mixing bowl to cool slightly approx. 5 minutes.
  3. On lowest mixer speed incorporate eggs one at a time until fully incorporated

PURPLE POTATO SUGAR

  1. Grind dehydrated potatoes into fine pieces using a spice grinder. Combine with powdered sugar.

 

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Nutrition Facts Per Serving

Calories

400

Fat

30g

Sodium

240mg

Cholesterol

140g

Carbohydrates

26g

Fiber

1g

Protein

7g

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