Apple Peel Funnel Cake

• peels from 8 apples (see note above)
• 3/4 cup plus 1 tablespoon all-purpose flour
• 2 tablespoons plus 1 teaspoon sugar
• 1/2 teaspoon baking powder
• 1 pinch kosher salt
• 1/4 cup apple cider
• 1/4 cup whole milk
• 2 large eggs
• Peanut oil, for frying
• Powdered sugar, for dusting

1. Whisk the flour, sugar, baking powder, and salt in a bowl. In a separate bowl, whisk the cider, milk, and eggs. Add the wet ingredients to the dry-this order helps prevent lumps!-then whisk until completely smooth. (You can make the batter a day in advance and store in the fridge.)
2. Set a small skillet over medium-high heat and add a thick layer of oil. (Figure about 3/4 cup for an 8" skillet.) Heat to about 350u0b0 F. You want a drop of batter to instantly fizzle and float-not start to sink, nor brown.
3. Drop a small handful of apple peels (roughly 2 apples' worth) into the funnel cake batter. Use a pair of tongs to submerge the peels, then pick them up and squeeze out any excess batter. Add to the hot oil, using your tongs to swiftly spread out the peels. You want an even layer-cozy, so the cake stays cohesive, but not all over each other. Fry for about 2 1/2 minutes, until the bottom is deeply golden brown. Flip, then fry for another 2 minutes. Transfer to a paper towel-lined plate to drain, then onto a cooling rack to crisp up.
4. Repeat with the remaining peels and batter. Shower the cakes in powdered sugar and eat right away.

peels, flour, sugar, baking powder, kosher salt, apple cider, milk, eggs, peanut oil, powdered sugar

Taken from food52.com/recipes/74331-apple-peel-funnel-cake (may not work)