Apple Cider Funnel Cake Recipe By Tasty

Steps:

• Pour about 3/4 inch oil in a 12-inch skillet and heat 325 degrees F (165 degrees C).
• Combine confectioners' sugar and 1/4 teaspoon cinnamon in a bowl. Mix flour, apple cider, egg, baking powder, vanilla extract, 1/2 teaspoon cinnamon, and salt together in a separate large bowl until batter is smooth. Pour batter into a funnel with a narrow spout or squeeze bottle, covering the opening with a clean finger.
• Dispense batter into the hot oil in a spiral pattern, making about a 6-inch cake; cook until lightly browned, about 5 minutes per side. Transfer cake to a paper towel-lined plate and sprinkle confectioners' sugar mixture over cake.

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!