Sweet Plantain Funnel Cakes Recipe By Tasty

FUNNEL CAKE FRIES RECIPE BY TASTY

Steps:

• Make the strawberry dipping sauce: Add the strawberries, sugar, and lemon juice to a small pot over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes, until thickened. Remove the pot from the heat and set aside until ready to serve.
• Make the caramel dipping sauce: Add the sugar to a small pan over medium heat. Without stirring, cook the caramel for about 10 minutes, swirling the pan occasionally to loosen any clumps of sugar. Once the sugar turns dark amber in color, remove the pot from the heat. Add the butter and heavy cream and whisk to combine. Be careful as the mixture will bubble up and could burn you. 3. Add the salt and stir to combine. Remove the pan from the heat and set aside until ready to serve.
• Make the fries: Heat 1 inch (2.5 cm) of oil in a deep pan over medium-high heat until it reaches 375°F (190°C).
• In a large bowl, mix together the flour, sugar, baking powder, and salt.
• Add the milk and eggs to the dry ingredients. With a rubber spatula, stir until fully incorporated.
• Transfer the batter to a clean squeeze bottle.
• Working one at a time, squeeze the batter into hot oil. Cook for 30-45 seconds on each side until golden brown. Remove from the oil with a slotted spoon and drain on a paper wire rack over a baking tray.
• Make the marshmallow dipping sauce: Add the marshmallows and butter to a microwave-safe bowl and microwave for 1 minute in 30-second intervals, stirring until smooth.
• Make the chocolate dipping sauce: Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted.
• Dust the funnel cake fries with powdered sugar and serve with the dipping sauces.
• Enjoy!

FUNNEL CAKES

Steps:

• In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast-iron or electric skillet, heat oil to 375°., Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed., Fry until golden brown, 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar; serve warm.

PLANTAIN CAKE

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease and flour a 9 1/2 inch bundt pan.
• Peel plantains and place in a large bowl. Mash the plantains into a paste using a fork.
• Add oil, vanilla and, lemon juice milk and mix until just combined.
• In another large bowl whisk together flour, salt, sugar, baking powder, baking soda, lemon zest.
• Add wet ingredients to dry ingredients and mix until just combined.
• Beat eggs then add to mixture and mix until just combined.
• Pour the batter into the prepared pan.
• Bake for 1 hour until a toothpick inserted in the cake comes out clean.

SWEET PLANTAIN FUNNEL CAKES RECIPE BY TASTY

Steps:

• Roasted the plantains: Preheat the oven to 375°F (190°C).
• In a glass 9 x 13-inch baking dish, toss the plantains with the coconut sugar, cinnamon, and salt until well coated.
• Roast until the plantains are tender, but not mushy, about 30 minutes.
• Make coconut syrup: In a blender, combine the coconut cream, sweetened condensed milk, and crema. Blend until smooth. Refrigerate until ready to serve.
• Make the funnel cake: Heat the vegetable oil in a large, high-walled skillet over medium-high heat until the temperature reaches 350°F (180°C).
• In a large bowl, whisk together the flour, sugar, baking powder, salt, coconut milk, and eggs until thick and creamy.
• Pour the batter into a large squeeze bottle or gallon-size zip-top bag with the corner cut off.
• Squeeze the batter into the hot oil in a circular motion to create multiple layers. Fry until golden brown on one side, about 2 minutes, then flip and continue frying until golden brown on the other side, about 2 minutes more.
• Top the funnel cake with toasted coconut flakes, coconut sugar, the roasted plantains, and coconut syrup. Serve immediately.
• Enjoy!