Funnel cakes don't always have to be sugary treats—try this savory version topped with a lemony sour cream sauce that's both refreshing and bright. 

Preparation

Combine the flour, cornstarch, baking powder and salt in a mixing bowl. Separately, whip the egg whites to stiff peaks. Add the buttermilk into the flour mixture and incorporate the melted butter, then fold in the whipped egg whites.

Mix together the chopped herbs. Reserve 2 tablespoons of the herbs and fold the rest into the batter.

Heat oil to 350°F.

Transfer the batter into a squeeze bottle. Squeeze the batter into the hot oil in a criss-cross pattern to make the funnel cake. The cake will sink, then float to the surface. Fry for 1 minute and then flip over and fry for 30 more seconds until golden brown. Remove from the oil and drain funnel cake on a paper towel.

Mix together the sour cream, lemon zest, cayenne, heavy cream and remaining herbs. Drizzle lemon cream over the funnel cakes before serving.

Note: To make uniform funnel cakes, use a narrow sauce pot approximately 5–6 inches wide, filled about 3 inches deep with oil, with an additional 3 inches of space at the top. When adding the batter, fill the entire surface of the pot so the funnel cake will form to its shape.