At a Glance
- Prep Method: null
- Ready Time:
Recipe By: Ilona O'brien
Ingredients
Funnel Cake:
- 1 cup water
- 3/4 stick butter (6 tablespoons)
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 3/4 cup flour
- 1/4 cup potato starch
- 1 cup eggs, about 4 large eggs and 2 whites
- Vegetable oil, for frying
- Powdered sugar, for topping
Apple Ice Cream:
- 1 cup apple sauce
- 2 cups heavy (double) cream
- 1 3/4 cups whole milk
Cone:
- 2 Potatoes
- salt to taste
Candy Potato:
- 3 potatoes
- 8 wooden skewers
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup hot water
- 1/2 cup red cinnamon candies, like Red Hots
Brine:
- 3 cups water
- 1/2 cup salt
- 1/2 cup sugar
- 4 each Star Anise
- 3 each cloves
- 1 cinnamon stick
- 1/4 cup brown sugar
Preparation
Funnel Cake:
Boil water, butter, sugar, and salt together in a saucepan. Add flour and potato starch and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, one at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.
Cone:
1. Wash and peel potato.
2. Cut potato on a Chinese Mandolin so it looks like spaghetti.
3. Wrap around a cone shaped metal mold.
4. Deep fry till golden brown, when done sprinkle with salt.
Ice Cream:
1. Scrape the seeds from the vanilla bean and stir into the apple sauce (or use ground cinnamon)
2. Combine the milk and apple sauce in a blender or food processor, add the cream and mix for a few minutes.
3. Transfer the mixture to your ice cream maker and follow the instructions for your machine.
Candy Potato:
1. Blanch potato.
2. Place in brine.
3. Take out and dry off brine.
4. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
5. Wash and dry the potatoes carefully. Remove the stems, and stick the skewers firmly in the stem ends.
6. Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees. Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.
7. Once the candy reaches 250 degrees, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees.
8. Remove from the heat and stir the candy so that it is smooth and even. Hold potato by the skewer and dip it in the candy, tilting the pan at an angle and rotating to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, then set it on the prepared baking sheet. Repeat with remaining potatoes.
9. Allow potatoes to cool at room temperature. Candy potatoes are best enjoyed within 24 hours.
