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Everybody is frying these days, the sweet smell of fried goods is intoxicating, and the town smells like Carnival sweets. I knew this year I’d succumb to the large pan of hot oil, to the fast assembly of some kind of fritters, the quick process of frying and the indulgence of eating followed by a week of living in the freezing cold house with the windows wide open and surrounded by alighted scented candles in the attempt to get rid of the smell. In the end I decided for these fritters because they remind me of what is known in Tuscany as “friars” and in America as donuts. I found the recipe on this month’s Sale&Pepe magazine and I was drawn to them because they contained potatoes and they were fast to assemble. You just have to wait for the potatoes to be cooked and they’re almost done! I added a couple of spoonfuls of flour compared to the amount given by the recipe but I believe it’s my fault because I steamed the peeled and chopped potatoes instead of boiling them whole. I didn’t feel like waiting for half an hour for them to cook, so I took a shortcut. The taste and texture of these fritters are fantastic, delicate and soft, the fine lemon scent made them delectable. Andrea found them a bit bland, but he’s more of a rough flavour kind of guy. Nevertheless he ate quite a lot of them, so they were not that bad, were they?
For 8 people:

·  450 g old or white potatoes
·  2 eggs
·  100 g all-purpose flour
·  50 g caster sugar
·  1 organic lemon
·  vegetable oil for frying
·  icing sugar
·  salt

Put the potatoes in a pan of cold water and bring to boil. Cook for 30 minutes then drain, peel and mash. Let cool and add the grated zest of the lemon and a teaspoon of juice. Add then the eggs, flour, caster sugar and a pinch of salt. Take some dough and roll it to a 1.5 cm thickness then cut it at 12 cm. Join the two ends to get a doughnut shape. Heat a pan with some vegetable oil  and fry the fritters until they’re golden and cooked through. Turn them once or twice while cooking. Drain on kitchen paper and sprinkle with icing sugar before serving.
Next I am going to do some savoury versions but do them like a big thick, American styled pretzel bun of sorts ... and then do the smoked salmon and cream cheese thing!<br><br>Should be amazing, thank you so much for this simple but fantastic recipe .... <br><br>PS: We have a family of 3 male Celiac's so this is great!
Let me know how they come out in the savoury version, I'm very curious!<br>I'm happy these doughnuts were enjoyed but the whole family. ^_^
Just made a batch of these for a potato cooking competition at work ..... I was scored 11/10 so not only did I win but they were amazingly fantastic!<br><br>I stuck to the recipe with only one or two slight changes .... I put in a whole lemon skins worth of zest and two teaspoons of juice, also an extra tablespoon of sugar and when I had the dough I rolled balls and then pushed a depression in the middle .... <br><br>And once cooked the donuts were rolled in a bowl of 50/50 cinnamon and icing sugar, the depression was filled with a jam, or Nutella, or cream cheese (smoked salmon in the middle) and then a dob of cream over the top .... <br><br>Bloody fantastic!<br><br>=+]
I'm so going to try them your way, I'm sure they'll disappear in a matter of seconds!<br>I love when people fiddle with recipes and make them their own.<br> ^_^
Very interesting! Potatoes as dough, I have to try this! Thank you! <br> <br>Actually... I am thinking of using your idea but in a salty way... no sugar, but herbs and fry...I let you know when I have tried them!
Oh vedo che sei anche Italiana! Ciao!
Ciao! <br>Fammi sapere come viene l'esperimento con i bomboloni salati! :)
Si! Telo faccio sapere. Probabilmente le faccio fina settimana.
Benissimo! Sono veramente facili da fare e molto buoni! :)
I write to you in English, it's easier for me. <br> <br>I made the salty doughnuts and they are really good. I will make a blog entry on my blog in the next few days and link your blog to it, if you don't mind.
I don't mind at all, It' a pleasure!<br>I'm happy you liked them. I'll come and have a look at your blog and then I'll try you recipe. :)
Guarda qui <br>http://panebisteccacom.ipage.com/2/post/2013/03/deftige-kartoffel-doughnuts-mit-buntem-huehnergeschnetzeltem.html <br>non sono belli come le tue ma erano buoni!
Vado subito! :)
What a star - my wife is no fan of potatoes, says they are tasteless, these nibbles are just the thing to perk her taste bubs - am sure she will love them. <br> <br>Great instructable. <br> <br>DZ
Hi! <br>Try these fantastic doughnut and let me know if your wife liked them, I'm sure she'll love them! <br>:)<br>
How much oil do you fry them in? Are they submerged completely?
Hi, <br>they were not submerged in oil, the oil in the pan was coming half way up to the doughnuts and I turn them once or twice until they were golden all over.

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