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Description
Recipe by: Potatoes USA
Delicious, mouth watering funnel cake topped with purple potato sugar.
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 Prep Time: 45min | Cook Time: 5min
POTATO FUNNEL CAKE
Combine eggs, sugar and potato and then combine with the Pâte À Choix pastry.
Put the mixture into a large pastry bag with a star tip.
Pipe mixture directly into 350°F fryer until crispy and golden.
Remove from fryer and dust liberally with purple-potato sugar.
PÂTE À CHOUX
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.
Transfer into mixing bowl to cool slightly approx. 5 minutes.
On lowest mixer speed incorporate eggs one at a time until fully incorporated
PURPLE POTATO SUGAR
Grind dehydrated potatoes into fine pieces using a spice grinder. Combine with powdered sugar.
Nutrition
Calories 400
Fat 30g
Sodium 240mg
Cholesterol 140
Carbohydrates 26g
Fiber 1g
Protein 7g
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