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.

Taste of Home Editors