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

Preparation

Prep Time: 45min | Cook Time: 5min

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.