Fritters with Potatoes in the Dough are delicious sweets to celebrate the most fun and lively holiday of the year. Soft sweet balls, fried and coated in sugar, made with a dough based on flour, milk, and yeast, which becomes very soft thanks to the addition of boiled potatoes. You can also find Potato Sfinci in my collection of Carnival Recipes, along with many other delights that this holiday suggests.
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- Difficulty: Intermediate
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 415.31 (Kcal)
- Carbohydrates 79.26 (g) of which sugars 17.61 (g)
- Proteins 16.25 (g)
- Fat 5.48 (g) of which saturated 2.32 (g)of which unsaturated 2.62 (g)
- Fibers 3.53 (g)
- Sodium 52.24 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fritters with Potatoes in the Dough
- 2 1/2 cups all-purpose flour
- 1 cup potatoes
- 2/3 cup milk
- 0.5 oz fresh yeast
- 1 tsp sugar
- 3 eggs
- 4 cups peanut oil
- as needed sugar (for coating)
What You Need for Fritters with Potatoes in the Dough
- 1 Bowl
- 1 Pot
- 1 Potato Masher
- 1 Casserole
- 1 Slotted Spoon
- Paper Towels
Preparation of Fritters with Potatoes in the Dough
Wash the potatoes under running water and place them in a pot. Cover with cold water and put on the fire.
To ensure the potatoes cook evenly, choose them of the same size. Cook until they become tender, piercing them with the tines of a fork.
Drain and let them cool a little, then peel and mash them with a potato masher, collecting the puree in a sufficiently large bowl, as the dough will need to rise and thus increase significantly in volume.
Add the crumbled yeast and warm milk and start kneading. To taste, you can add lemon peel, orange peel, or cinnamon.
When the mixture becomes homogeneous, cover the bowl with plastic wrap and let it rise for the necessary time to triple in volume.
Once risen, put the oil in a casserole and let it heat to 340°F. If you have a kitchen thermometer, it is advisable to use it to test the temperature.
Using a spoon, take small amounts of dough and let it fall into the hot oil. If the oil is at the right temperature, the fritters will start frying and will immediately rise to the surface.
Do not overcrowd the casserole with the dough, as the balls will puff up and need space, both to be stirred often and to cook well.
Stir the sfinci often with the slotted spoon, and when they are evenly golden, take them out of the oil and place them on a tray with paper towels.
As soon as they become warm, roll them in granulated sugar and place them on a tray. It is advisable to consume them on the same day because they will harden a bit the next day.
If necessary, they can be stored without being rolled in sugar and the next day they can be reheated in a warm oven or microwave. Once heated, they should be rolled in sugar.
Enjoy your tasting and Happy Carnival!
Annamaria’s Tips
You can also read: Sfinci with Pistachio Cream Sfinci of San Giuseppe Sfinci with Orange and Lemon Potato Sfinci without Eggs Carnival Sfinci with Nutella
