Grapefruit Cornmeal Funnel Cake by Daisy Anspach

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Grapefruit Cornmeal Funnel Cake
This dish transports you back to the fun, carefree days at the carnival. Featuring the flavors and textures of these nostalgic memories – this grapefruit funnel cake also ties in hints of sophistication with the brightness and bitter notes of grapefruit.
This recipe makes four funnel cakes.

Ingredients for assembly: Cornmeal funnel cake, grapefruit curd, Cotton candied grapefruit peel, four scoops of vanilla ice cream, cotton candy sugar glass, 2T powdered sugar

Cornmeal Funnel Cake
6T cornmeal
6T all purpose flour
3T granulated sugar
1t baking powder
salt for taste
1T grapefruit zest
½ C low fat milk
1 egg
½ t clear vanilla
Canola oil, for deep frying


1. Whisk together cornmeal, flour, baking powder, zest, salt and sugar
2. Whisk together milk, egg and vanilla
3. Mix 1 and 2 together
4. Add mixture to a piping bag and heat a pan of oil for deep frying until it reaches 375 degrees f
5. Once oil is heated, cut off the tip of the piping bag and pipe four cakes in circles and fry until golden brown on both sides, flipping halfway


Grapefruit Curd
3/4C freshly squeezed grapefruit juice, strained 1/2T lemon juice, strained
3T condensed milk
3T butter, room temperature
2T granulated sugar
2 egg yolks, room temperature
1 whole egg, room temperature
1t grapefruit zest
1/2t clear vanilla
salt to taste
Red food coloring to dye


1. Boil grapefruit juice and lemon juice until reduced to half the amount, set aside to cool
2. Cream butter and sugar together
3. Add egg, egg yolks and milk to 2
4. Add zest, salt and vanilla
5. Add juice
6. After the mixture comes together, place the boil with the mixture on a double boiler and heat while continuously whisking until the mixture thickens to a consistency that can coat the back of a spoon. Dye into a pink color, if you’d like.
7. Place in a refrigerator until ready to assemble. The curd will thicken further as it cools


Cotton Candied Grapefruit Peel
Peel of one grapefruit, cut into thin strips, about ½ to ¼ inch wide 90g of cotton candy
½ t clear vanilla
salt to taste


1. Place peels into a pot with cold water that covers the peels and then a few inches. Bring to a boil and rinse and drain
2. Repeat 1 again
3. Repeat 2 and simmer for about 10 more minutes after the water boils. Dunk the peels into cold water
4. Put peels, cotton candy, vanilla and salt into a pot, along with water that covers the peels
5. Bring 4 to a boil and continue simmering for the next 20-30 minutes, adding water as needed. The end product should be transparent
6. Lay out on a drying rack and once cooled, cut into cubes and coat in granulated sugar

Cotton Candy sugar Glass

45g cotton candy
2T syrup
2T water
salt to taste


1. Add all the ingredients into a pot and boil until 320 degrees f
2. Using a fork or a whisk, drizzle the mixture onto a piece of parchment paper
3. Once it cools, break into small sections, about one to two inches in width and height, in preparation for assembly


1. Place a funnel cake in the center of a plate and dust with ½ T powdered sugar

2. Drizzle a quarter of the grapefruit curd on top of the funnel cake and add a scoop of vanilla ice cream on top
3. Stud the sides of the vanilla ice cream with the grapefruit peel
4. Top the vanilla ice cream with a piece of the sugar glass

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