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Potato donut balls recipe. potato donuts

Mashed potato donuts can be prepared either by dipping them into boiling vegetable oil (deep-fried), or simply by frying the balls in a pan with the addition of the same oil. Lots of cooking recipes. How to make potato donuts you will learn from our article.

Mashed potato donuts are tasty and appetizing

Ingredients

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

Servings: 4
Cooking time: 20 minutes

Potato Donuts: Recipe with Chicken

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

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

First you need to boil the potatoes, cut into pieces. Boil chicken. To make dough for donuts, you need to turn both potatoes and meat through a meat grinder. Add the remaining ingredients to the mixture. Mix thoroughly. The resulting mass is used to form balls. Dip the donuts into the deep fryer and take them out when they turn golden. Serve hot.

Potato donuts with cranberry sauce

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

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

For the sauce you will need:

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

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

Boil potatoes, cool slightly and pass through a meat grinder. Pour oil (2 tablespoons) into the mass and salt to taste. In addition, you need to mix flour and an egg into the potato mass to make a fairly steep dough. Then pour the dough into it and mix again. Leave 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, which are deep-fried until golden brown.

To prepare the sauce, you need:

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

Serve the donuts hot with the 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 watered with sour cream or sauces can be used.

Deep-fried dough has been cooked by mankind since the time of Ancient Rome. Flour balls were fried in hot oil or fat, and then the finished ones were smeared with honey or sprinkled with poppy seeds. As you can see over the past century, the method of preparation has not changed much.

Many countries have similar dishes: berliners in Germany, kihlis in Austria, galani in Italy, donuts in the USA, kurros in Spain, and so on. The differences are only in the form of donuts and a little in the method of frying.

Dough for donuts is prepared both in the traditional way from wheat flour and from other products: potatoes, chestnut pulp, pumpkin, cottage cheese, carrots, rice, meat, buckwheat or rice flour.

Donuts come with or without filling. For the filling, all kinds of products are used, here we fantasize, as anyone can. The surface of finished products is most often sprinkled with powdered sugar, coconut or nuts. You can also coat donuts with chocolate or different types of glaze.

Snack donuts are served with sour cream with herbs or various sauces are prepared.

Sweet potato donuts

Ingredients:

potatoes - 500 g;
milk - 300 ml;
flour - 1 kg;
vegetable oil - 120 g;
dry activated yeast - 15 g;
raw chicken eggs - 2 pcs.;
sugar - 100 g;
salt - a teaspoon;
hot water - 2-3 tablespoons;
powdered sugar - 150 g.

Cooking

Peel the potatoes, wash and boil in lightly salted water. We drain part of the potato broth, and leave approximately 100-150 g. Cool the broth to room temperature and dissolve the yeast in it.

We mash the potatoes to a puree state, pour in the warmed milk, butter, add as much salt, sugar as needed, and also pour in the eggs and dissolved yeast. We mix everything and gradually mix in the flour sifted twice through a sieve. When the dough becomes soft and elastic, leave it in a warm place for one hour. After an hour, we crush the dough and put it there for another half an hour.

Sprinkle the table with flour, roll out the dough. Cut out circles with a glass. You can make holes in the middle with dishes with a smaller diameter. Get donuts in the form of rings.

In a deep frying pan, heat up a large amount of oil (so that the dough floats in oil) and fry each donut in it on both sides. We spread on a sieve or on paper towels to allow excess fat to escape. Sprinkle donuts on top with powdered sugar or grease with sweet syrup of powdered sugar and hot water.

Therefore, donuts can also be made with the addition of fillings, for example, from prunes. It is pre-steamed and cut into small pieces.

Now let's make savory donuts. They are great as an appetizer. We string each ball of potato dough onto special buffet skewers. And they look beautiful, and it is convenient to take without smearing hands in fat.

Potato donuts with cheese

Ingredients:

mashed potatoes - 500 g;
flour - 750 g;
eggs - 3 pcs.;
grated cheese - 150 g;
vegetable oil - 400 g;
kefir - 200 g;
soda - half a teaspoon;
salt, sugar, spices to taste.

Cooking

We repay soda in, drive in eggs, add cheese, salt, sugar and spices. We mix. Gradually add the sifted flour and knead a thick dough. We roll out the dough into a layer about 1 cm thick. Squeeze round donuts with a glass and fry in hot vegetable oil on both sides. Serve with sour cream and herbs.

Salted potato donuts will turn out even tastier if you put minced meat, liver, mushroom or fish stuffing inside.

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Love donuts? Today you will learn how to make unusual potato donuts. How to make potato donuts read on.

Potato Donuts: Recipes

Recipe Custard potato donuts

Ingredients:

125 gr. flour
0.5 kg potatoes
1 st. water
80 gr. butter
4 eggs
pepper
vegetable oil

Cooking method:

Boil potatoes, peel and mash them.
Season the puree with salt and pepper.
Pass the puree through a sieve.
Boil a glass of water with butter.
Pour in the flour, beat quickly until smooth.
Remove the choux pastry from the heat, cool and beat in one egg at a time.
Combine choux pastry with puree.
Divide the dough into balls.
Fry donuts in hot vegetable oil.

Recipe Sugar glazed potato donuts

Dough Ingredients:

0.5 kg potatoes
1 p. dry yeast
350 ml milk
150 ml vegetable oil
100 gr. Sahara
2 eggs
1 tsp salt
1 kg flour

D for glaze:

150 gr. powdered sugar
3 Art. l. hot water

For frying:

vegetable oil

Cooking method:

Peel and boil potatoes.
Mix yeast with sugar, salt, eggs and warm milk.
Mash potatoes and rub through a sieve.
Add vegetable oil and milk mixture to the puree.
Sprinkle flour frequently and knead soft dough.
Give the dough to rise in a warm place, besiege and let rise again.
Roll out the dough, cut out circles with a glass, cut a hole in the center of the circle with a smaller notch.
Fry donuts in boiling vegetable oil.
Put the finished donuts on the grill.
Rub hot water with powdered sugar.
Cover the donuts with glaze and let it dry a little.

Recipe Romanian potato donuts

Ingredients:

200 gr. potatoes
200 gr. flour
0.5 st. water
1 st. vegetable oil
1 p. dry yeast

Cooking method:

Potato boil rub through a sieve.
Mix potatoes with flour. Dissolve yeast in warm water and salt.
Pour the dough into the dough, knead and let rise.
Roll out the dough, cut out circles.
Fry donuts in vegetable oil.

Recipe Potato donuts with cranberry sauce

Ingredients:

150 gr. Sahara
1 p. dry yeast
0.5 kg potatoes
100 ml milk
1 st. flour
300 ml vegetable oil

D for the sauce:

1 tsp starch
300 gr. cranberries
150 gr. Sahara

Cooking method:

Dilute yeast in warm milk, add 1 tbsp. m uki and sugar.
Leave the dough to rise for 1 hour.
Boil potatoes and pass through a meat grinder.
Combine puree with flour 2 tbsp. l. vegetable oil, egg and a pinch of salt.
Pour the dough into the dough.
Let the test pass.
Roll out the dough and cut out circles.
Fry donuts in oil.
Whisk the cranberries in a blender with sugar in puree, then rub the mass through a sieve.
The arit low heat sauce 5-10 minutes.
Dissolve starch in 2 tbsp cold water.
Introduce starch into the sauce, boil until thickened. Cool the sauce.
Drizzle donuts with sauce and serve with tea.

Recipe Potato donuts with garlic and cheese

Ingredients:

5-7 teeth garlic
1 st. l. butter
1 tsp lemon juice
0.5 kg mashed potatoes
120 gr. cheese
3 eggs
0.5 st. breadcrumbs
vegetable oil

Cooking method:

Garlic peel and fry in a small amount of vegetable oil.
Pour in lemon juice and a pinch of salt.
Remove the pan from the stove and cool.
Mashed potatoes pass through a sieve add garlic and grated cheese.
Pass through a meat grinder.
Whisk eggs in a bowl.
Pour the breadcrumbs into a flat plate.
Shape dough into balls, dip in eggs, then roll in breadcrumbs. Repeat 2-3 times.
Fry donuts in hot vegetable oil. Serve with sour cream.

Video recipe "Potato donut with prunes"

Cook with pleasure and be healthy!

Always your Alena Tereshina.

You start eating incredibly delicious potato donuts: and you can’t stop - they are so tender and crispy. Temptingly mouth-watering, divinely delicious, awesome homemade potato donuts are super easy to make. I often cook fluffy potato donuts for my family - and they are just delighted. Such donuts harmonize well with both the first course and the second. Fry potato donuts at home too, and eat them for your health: because everything eaten with pleasure is good for you!

Ingredients:

potato broth - 150 milliliters;
sunflower oil - 60 milliliters;
dry yeast - 2 teaspoons;
chicken egg - 1 piece;
salt to taste;
wheat flour - 600 grams;
sunflower oil for frying;
potatoes - 400 grams;
milk - 150 grams.

Incredibly delicious potato donuts. Step by step recipe

To prepare incredibly delicious donuts, we need potato broth and mashed potatoes.
Rinse the potatoes (according to the recipe) under running water and peel them.
Cut the peeled potatoes into small pieces, transfer to a small saucepan, fill with water and send to the stove. Cook potatoes until fully cooked.
Tip: in order for the potatoes to cook faster, you can pour them with hot water (boiling water).
When the potatoes are cooked, drain the broth from it into a separate container, and mash the potatoes well in mashed potatoes.
We send dry yeast to potato broth (150 milliliters), mix well, cover with a napkin and send to a warm place for 10-15 minutes.
Pour warm milk into mashed potatoes and rub well (for this I use a potato masher) until a homogeneous mass is obtained so that there are absolutely no lumps.
Then pour 60 milliliters of sunflower oil into the potato mass and mix the oil into the potato mass in a circular motion.
Break one chicken egg into a container with potato mass, add salt to taste and mix until smooth.
When the yeast is well activated, we send it to the potato mass, and mix everything in a circular motion.
Sift wheat flour (according to the recipe) for incredibly tasty potato donuts.
Pour the sifted flour into the potato mass in small portions and, after each addition, mix well with a wooden spatula.
We shift the already thick dough onto the table and knead it well (periodically add flour, but do not add a lot of flour). Dough for potato donuts should be soft and airy.
We round the finished dough and transfer it to a deep proofing container.
We cover the container with the dough with a kitchen towel and leave it in a warm place for 50-60 minutes (during this time the dough should increase well in volume, become soft and airy).
Sprinkle the table a little with flour, lay out the dough and gently knead it (you should not use a lot of flour when kneading the dough).
Then we put the dough back into a bowl, add 2-3 tablespoons of sunflower oil and knead it again with our hands, but already in a bowl (this way the dough for donuts will stick to your hands less). The dough for making incredibly delicious potato donuts is ready.
Pour sunflower oil into a saucepan and send to the stove.
We take a tablespoon, dip it in water, then with the same spoon we take a little potato dough and lower it into well-heated oil.
Tip: You can also dip your hands in warm water, then take some dough, form it into a ball shape and dip it in boiling oil.
Fry the donuts over low heat on all sides until golden brown (one serving of donuts is approximately fried for 3-5 minutes).
Lay the finished potato donuts on a paper towel.

I serve incredibly tasty donuts to my family with sour cream and chopped fresh herbs. Potato donuts go very well with garlic sauce. I advise you to cook - and treat yourself to such a delicious treat. Cook delicious and healthy meals at home with Very Tasty.

Airy, it seems, weightless potato donuts made from yeast dough. They can be cooked both with filling (ham, pate, minced meat), and without it. I prefer these donuts without filling. They are usually served with sour cream. High in calories but delicious!

I cook products for cooking potato donuts with ham according to the list.