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Potato Latke Funnel Cakes

Total Time

Prep: 30 min. Cook: 5 min./batch


15 servings

Updated: Nov. 08, 2022
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
Potato Latke Funnel Cakes Recipe photo by Taste of Home


  • 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


  1. Stir together sour cream and 1 tablespoon ranch dressing mix; refrigerate, covered, until serving.
  2. 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.
  3. 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.

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