Ciambelle fritte (Sweet, deep-fried potato doughnuts);Six ways with Spuds

Potato Doughnuts

02 Jul 2015

A sweet way to use up leftover mash

1 ½ cups mashed potatoes, reheated or prepared fresh

½ cup butter 

3 eggs

2 cups sugar

1 cup buttermilk

1 tsp vanilla extract

5 ½ cups all-purpose flour

4 tsp baking powder

1 ½ tsp baking soda

1 tsp salt

1 tsp fresh grated nutmeg

Sunflower oil, for frying


½ cup caster sugar

2 tbsp cinnamon powder

1 Mix the hot mashed potatoes with the butter in a bowl. 

2 In a separate bowl, beat the eggs and sugar together for about four minutes until the eggs are pale yellow.

3 Stir in the buttermilk and vanilla.

4 Add the potato mixture and stir to combine.

5 Add the flour, baking powder and soda, salt and nutmeg.

6 Cover with clingfilm and refrigerate for at least
one hour.

7 Turn the dough onto a floured surface and roll to about 1 ½ cm thickness.

8 Cut into circles with a doughnut cutter.

9 Add about 5cm of oil to a deep pan and heat to about 180C.

10 Fry the doughnuts in batches, without overcrowding the pan.

11 Turn once until both sides are browned about 2 to 3 minutes on each side.

12 Mix the sugar and cinnamon and transfer to a plate.

13 Transfer the doughnuts, using a slotted spoon, onto paper towels to drain.

14 Roll the doughnuts in the cinnamon sugar and serve.