Apple peel funnel cake
Cakes
This recipe comes from Phoebe Lawless of Scratch Bakery in Durham, NC (where I am an employee). Any variety of apple works here. At her restaurant The Lakewood, where this confection is made, the bakers use a cast-iron peeler/corer/slicer, which essentially spiralizes the skins. If you don’t have one, you can also use a hand peeler to create curls—the longer and thinner, the better! They will keep in an airtight bag for up to 3 days in the fridge. About 2 apples, depending on their size, yields 1 funnel cake. <br /> <br />Featured In: <a href="https://food52.com/blog/20956">The Sweet, Crispy State Fair Treat That Gives Apple Peels a New Life</a>.
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