Fried potato donuts are soft leavened sweets perfect for breakfast and renowned for being one of the typical Carnival desserts. These donuts are made with a dough without eggs and butter. The name of the fried donuts can vary depending on the region where they are prepared; in my area, they are often found in bars or pastry shops.
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Breakfast at Home – Sweet Leavened
Recipes with Potatoes
Carnival in Abruzzo in the kitchen
Carnival Recipes
- Difficulty: Medium
- Cost: Economic
- Rest time: 2 Hours 10 Minutes
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Frying
Ingredients
- 2 cups Flour
- 1/2 cup Boiled potatoes
- 10 g Fresh yeast
- 1/2 cup Sugar
- 2 3/4 tbsp Milk
- Lemon zest
- 1 pinch Salt
- Oil for frying
- to taste Sugar
Preparation
To make the Fried Potato Donuts, boil the potatoes in plenty of water with the skin on. Once cooked, peel them, mash them, and let them cool in a bowl.
Dissolve the yeast and half of the sugar in the warm milk. Pour the mixture into a bowl (or stand mixer if you prefer) and gradually add the flour. Start mixing, then add the boiled potatoes.
Add the other half of the sugar, a pinch of salt, and the grated lemon zest. Continue kneading well until you get a smooth and homogeneous dough.
Let it rise in the bowl sprinkled with a little flour (photo 1) and covered with plastic wrap for an hour and a half, until doubled in volume.
After the rising time, briefly work the dough on a floured work surface (photo 2) and roll it out to a thickness of about 1/5 inch.
Cut out discs for the donuts with a pastry cutter (photo 3) and cut out the center of each disc with a small round cutter (photo 4).
Let them rest for 40 minutes covered with a tea towel away from drafts.
Fry the donuts in hot oil until golden brown. Once cooked, drain them on paper towels. Coat the donuts in granulated sugar and enjoy warm, lukewarm, or cold. Enjoy!
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