Fried potato donuts are a delicious dessert perfect for breakfast or snack time. They are super soft, and if you like, you can cut and fill them as you prefer or glaze them like donuts. I fried the super soft potato donuts, but if you want, you can also bake them in the oven at 356F° for 20 minutes. Of course, they will have a different flavor that only fried sweets have. You can also fill them in the center as I did with the PISTACHIO DONUTS, and I recommend trying the super soft fried donuts without potatoes in the dough. Now let’s see how to make fried potato donuts, and if you try them, let me know. Barbara
Here are other recipes I recommend trying:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make fried potato donuts
- 2 cups all-purpose flour
- 4.2 oz potatoes, peeled, cooked, boiled
- 2 tbsp butter
- 1 tsp active dry yeast
- 3 tbsp sugar
- 1 egg
- 2 tbsp milk
- as needed peanut oil
Tools
- Pastry Cutter
How to make fried potato donuts
Let’s begin preparing the Fried potato donuts, boil the potatoes in a pot or pressure cooker.
Pour the milk into a cup along with the active dry yeast, mix well to dissolve it.
Pour the flour into the bowl,
add the mashed potatoes,
the sugar,
one egg, the butter,
the milk with the yeast,
and the vanilla, mix first with a fork
and then knead with your hands,
Transfer the dough to a work surface and knead well until you get a homogeneous and compact dough.
Place it in a bowl, cover it with a lid or cloth, and let it rise at room temperature for 6/8 hours or until doubled in size.
After rising, lightly flour a work surface, deflate the dough with your hands
and roll it out with a rolling pin to a thickness of about half an inch.
If you have a donut cutter, you’ll find it easier, otherwise use a pastry cutter with a diameter of 2.75 inches, cut out circles, and place them on a sheet of parchment paper,
use a smaller pastry cutter to make the donut holes. Let them rise for 1 hour.
After rising, cut the parchment paper so each donut has its own paper; this will help us place them in the oil.
Now pour the peanut oil into a pot and bring it to a temperature between 338–356F°, if you don’t have a thermometer, use the handle of a wooden spoon to test it; if bubbles form around it, the temperature is perfect for adding the first donut. Take the parchment paper where the donut is placed and gently slide the donut into the oil; the donut will detach from the paper on its own. Remove the paper and let the donuts cook, do not cook too many at once.
When they are golden, drain them and let them dry on absorbent paper.
Roll them in granulated sugar on both sides to coat them well,
serve them hot or at room temperature.
How to store fried potato donuts
Keep them soft at room temperature for 2 days
