Potato donuts recipe. Recipe Potato donuts with sugar glaze

Donuts made from mashed potatoes can be prepared either by dipping them into boiling vegetable oil (deep-fried), or simply by frying the balls in a frying pan with the addition of the same oil. There are many cooking recipes. You will learn how to make potato donuts from our article.

Donuts made from mashed potatoes are tasty and appetizing

Ingredients

Chicken eggs 2 pieces) Potato 500 grams Chicken fillet 3 pieces) Flour 5 tbsp.

Number of servings: 4
Cooking time: 20 minutes

Potato donuts: recipe with chicken

Mashed potatoes can be mixed with chicken to make a hearty dish. You will need the following products:

egg (2 pcs);
potatoes (500 g);
chicken fillet;
flour (5 tbsp);
pepper and salt.

First you need to boil the potatoes, cutting them into pieces. Boil the chicken. To make dough for donuts, you need to grind both potatoes and meat through a meat grinder. Add the remaining ingredients to the mixture. Mix thoroughly. Use the resulting mass to form balls. Place the donuts in the deep fryer and remove them when they turn golden brown. Serve hot.

Potato donuts with cranberry sauce

Potato donuts go great with cranberry sauce. To prepare the dish you will need:

granulated sugar (160 g);
yeast (20 g);
potatoes (500 g);
milk (1/2 cup);
egg.

For the sauce you will need:

cranberries (310 g);
granulated sugar (160 g);
starch (tsp).

First you need to prepare the dough. Stir a dose of yeast in warm (not hot!) milk. Add a spoonful of flour and granulated sugar. Mix well and place in a warm place, covered with a cloth. Wait an hour.

Boil the potatoes, cool slightly and pass through a meat grinder. Pour oil (2 tbsp) into the mixture and add salt to taste. Additionally, you need to mix flour and egg into the potato mixture to make a fairly stiff dough. Then pour the dough into it and mix again. Place the dough in a warm place for two hours.

When the time is up, roll out the resulting dough into a layer of centimeter thickness. Using a glass, cut out circles and deep-fry them until golden brown.

To prepare the sauce you need:

Grind the cranberries using a blender and additionally rub through a sieve;
add granulated sugar to the puree and simmer on low heat for 10 minutes;
in a separate container, dilute the starch (in two tablespoons of cold water) and add to the cranberry puree;
Bring the sauce to a boil and turn off the heat.

Serve the donuts hot, topped with prepared cranberry sauce.

Potato donuts can be sweet, then when serving they are sprinkled with, for example, powdered sugar. If donuts are used as a snack dish, then they can be topped with sour cream or sauces used.

Airy, seemingly weightless potato donuts made from yeast dough. They can be prepared with or without filling (ham, pate, minced meat). I prefer these donuts without filling. They are usually served with sour cream. High in calories, but very tasty!

I prepare ingredients for making potato donuts with ham according to the list.

Boil the peeled potatoes until tender and let them cool.

I dilute the yeast in warm milk and leave it for about 10 minutes.

I add the yolks, salt, sifted flour, mashed potatoes, sour cream and vegetable oil.

I knead a soft dough. The dough should stick to your hands.

I let the dough rise in a warm place.

I cut the ham into cubes.

I use extra flour to make donuts. I divide the dough into pieces weighing about 30 g.

I press the pieces of dough a little and place a cube of ham on each of them.

I connect the ends of each donut, press it well, and form a ball. I cover the donuts with cling film and let them rest for at least 15 minutes.

I heat the vegetable oil for frying well on the stove, reduce the heat to medium and fry the donuts on both sides until golden brown.

I place the donuts on napkins to remove excess oil.

I serve potato donuts with ham on a platter, sprinkled with grated cheese. I got 29 donuts.

Enjoy your meal!

Today I will tell you how to make such delicious and satisfying potato donuts.

First we need to prepare the filling, namely mashed potatoes. I think many people know how to make puree, but if you need anything, you can take a look, there is such a recipe on my profile. You can prepare the puree in advance or take some leftovers from yesterday’s dinner, for example. In any case, it will be good if the potatoes have time to cool. However, while you are fiddling with the dough, it will just cool down.

Now let's start kneading the dough. It requires practically nothing. The dough recipe is very simple and you should have all the ingredients at home - water, flour, salt, sugar, and that's about it. At first, you will end up with a rather unformed mass, like in the photo. But gradually adding flour and kneading the dough with your hands or some kind of kitchen machine, you will get an elastic dough that can be rolled out and worked with.

The rolled out dough must be divided into two parts. Place the filling on one in a row, using about one tablespoon as a guide. Then cover with a second layer of dough, press it lightly, but do not press on the tubercles. We place the glass so that its edges just go around the mound, and carefully cut out small, still half-raw donuts. With this method, the edges of the dough will stick together on their own, so you won’t even have to try to shape the dough into something. Continue making all the other donuts in this manner until you run out of dough or filling.

Next, put a clean, dry pan on the stove and pour almost the entire bottle of sunflower oil into it. Heat the oil, but do not boil. Determining the moment when you can fry is very simple, you just need to throw in a piece of dough, and if it starts to sizzle, then you can start. I don’t recommend throwing a dozen donuts into one small saucepan at once. It is better to fry the donuts one, two, or maximum three. They cook quite quickly, so don’t go far if you already have something fried in a saucepan.

As a result, you should end up with such ruddy beauties. It will be good if you place the donuts on a paper towel, it will just absorb the excess fat.

These donuts, of course, taste like fried pies, but personally, in appearance and the preparation procedure, they are more reminiscent of donuts. Perhaps you will like my recipe and take note of it.
I wish you all bon appetit and easy cooking! :)

Cooking time: PT01H20M 1 h 20 min.

Potato donuts, the recipe for which a friend recommended to me, have helped me out in the kitchen more than once. You know, when there is some mashed potatoes left over, and the next day no one wants them anymore, that’s when potato donuts will come to the rescue. In general, this is a quite independent and tasty dish. Crispy and at the same time tender potato balls that melt in your mouth and even with the aroma of garlic. Delicious and delicious again.

Ingredients:

0.5 kg. boiled potatoes;
100 gr. hard cheese;
2 eggs;
starch - 2-3 tbsp;
salt.;
garlic and water.

Potato donuts recipe

Boil the potatoes, or if you already have them, mash them, add eggs, grated cheese and starch. Mix everything well.
Using a teaspoon, form small potato balls.
Deep fry them in well-heated sunflower oil.
Take garlic here to taste, maybe 3-4 cloves, chop it with garlic cloves, and mix with 3-4 tablespoons of water, add a little salt. and dip in this garlic water. each potato ball. It will be very tasty.

If you don’t want it with garlic, you can eat it like that, it will be delicious.

I really love donuts in various variations: sweet and snack. Today I will share a recipe for salty potato donuts with yeast dough, which can be served as a snack with alcoholic drinks, or as a separate dish with tea or coffee. Despite the fact that they are prepared using yeast, the recipe is very affordable, in my opinion. And if you are a fan of potato pancakes, then you will definitely like this dish.
This recipe makes a lot of donuts, about 4 servings.
So, let's go. Let's prepare a yeast base for future donuts. Warm the milk a little until warm; it should not be hot, otherwise the yeast will die prematurely. Milk can be replaced with water. Pour yeast into milk. I take dry ones, but you can also use pressed ones, then you need to take 3 times more of them, i.e. 15 grams.

Add about half of the total amount of flour to them.

Mix the ingredients thoroughly and leave the yeast mixture to rise for 40-60 minutes in a warm place, covered with a towel or cling film so that it does not become covered with a dry crust.

When the time comes to an end (in 30-40 minutes), you can start working on the potatoes. Peel 0.5 kg of potatoes. In pieces this is approximately 3 large potatoes, or like mine - 1 medium and 1 giant). The potatoes need to be chopped in any available way, just as you do it for potato pancakes: on a fine, medium grater, or, like me, with a blender. To remove excess liquid, place the crushed potato mixture on a sieve and let the moisture drain.

During this time, the yeast formed a foamy cap on the dough. Place the potatoes in this bowl

add garlic cloves pressed through a press, softened butter, break the egg, and salt and pepper to taste. You can also add spices to your taste. I didn’t add them, because, in my opinion, there is more than enough garlic here, it will clog everything.

Mix all the ingredients. It turns out to be a mass - like potato pancakes.

But since we need a thicker mixture, we add the remaining flour, i.e. half of the amount indicated in the description.

We will cook in deep fat, so pour vegetable oil into a saucepan and heat it. We achieve a temperature of at least 130 degrees. When we add the bread crumbs into the oil, the oil should begin to sizzle.
Breme a tablespoon with a small heap of dough and place it in a saucepan. We fry as many donuts at a time as the size of the dish allows. I could fit 3-4 of them.

Visually, the mass will seem too liquid for donuts, but as soon as the dough gets into the hot oil, it immediately sets and the donut swells.

Fry them for approximately 3 minutes on one side, and 1-1.5 minutes on the other.

Place the finished donuts on paper towels or napkins to absorb the fat. They absorb oil very, very well, so after removing them from the pan, I even slightly flattened them over the dish with tongs so that the maximum amount of oil drained from them, and then blotted them directly with napkins.
The donuts come out a little oddly shaped, depending on how you like them.

Here's a pile of rosy potato beauties.

They are extremely satisfying; in my opinion, even sauce for them would be superfluous. Or if you serve a sauce, it should be something very light and sour, so that it complements their taste.
The donuts turn out very tasty, they resemble fat pancakes from the inside with the addition of dough.
Bon appetit!

Cooking time: PT01H20M 1 h 20 min.