Milk Doughnuts with Potatoes without eggs are one of the many fritter recipes prepared for Carnival. The absence of eggs means these sweets can be safely enjoyed by those with an intolerance to this ingredient. They are also without butter and without lard, so a bit lighter, if one can call a Carnival recipe light, where frying is mandatory. The potatoes, instead, contribute to making the dough softer. Once fried, the doughnuts can be dipped in granulated sugar, sprinkled with powdered sugar, or topped with chocolate spread, previously softened. The dough also contains a small amount of sugar, so those who don’t like overly sweet flavors can enjoy them naturally. If desired, the milk doughnuts with potatoes without eggs can be enriched with grated orange or lemon peel during preparation.
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 1,805.54 (Kcal)
- Carbohydrates 130.07 (g) of which sugars 21.14 (g)
- Proteins 18.29 (g)
- Fat 136.95 (g) of which saturated 15.67 (g)of which unsaturated 114.78 (g)
- Fibers 5.26 (g)
- Sodium 200.50 (mg)
Indicative values for a portion of 200 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 Milk Doughnuts with Potatoes without Eggs
- 2 1/4 cups potatoes (already cooked and peeled)
- 3 1/4 cups all-purpose flour
- 3 1/4 cups semolina flour
- 2 1/8 cups milk
- 2 tsp fresh yeast
- 1 tbsp granulated sugar (20)
- 1 pinch salt
- 1 packet vanillin
- 4 1/4 cups sunflower oil
- as needed sugar
What You Need for Milk Doughnuts with Potatoes without Eggs
- 1 Bowl
- 1 Small Pot
- Plastic Wrap
- 1 Saucepan
- Paper Towels
- 1 Slotted Spoon
- 1 Small Bowl
- 1 Tray
- 1 Potato Masher
How to Make Milk Doughnuts with Potatoes without Eggs
To prepare Milk Doughnuts with Potatoes without Eggs, start by cooking the potatoes. Weigh the potatoes, wash them, and place them unpeeled in a pot with cold water.
Once cooked, peel them and mash them with a potato masher into a large enough bowl, considering they will rise with the flour.
Sift both flours, add sugar, salt, vanillin, and yeast previously dissolved in a little milk.
Gradually add the lukewarm milk, mixing the powders with a fork until a very soft dough consistency is achieved.
Cover the bowl with plastic wrap and let rise away from drafts, until the dough triples in volume. For rising, you can also put the bowl in the oven with the light on.
After the time has passed, put plenty of oil in a pan with a narrow bottom and heat to 340-355°F.
Take half spoonfuls of dough and drop them into the hot oil. Do not put too many doughnuts in the oil, as they could cool the oil and won’t have enough space to puff up in the pan.
Turn them often with the help of a slotted spoon, and when the doughnuts are golden on all sides, take them out of the oil and place them on paper towels.
Once cool, roll them in sugar placed in a small bowl and arrange them on a tray.
FAQ (Questions and Answers)
How can I store them?
For one day, up to two, in an airtight container. In this case, it would be better to store them before rolling in sugar.
Can I substitute the milk?
Sure, you can substitute with an equal amount of lukewarm water.
