Indulge in a delightful culinary journey with our tantalizing collection of savory potato doughnut recipes. These delectable treats are a symphony of flavors, combining the comforting taste of potatoes with an array of savory ingredients. From classic potato doughnuts with a crispy exterior and fluffy interior to innovative creations infused with herbs, spices, and cheeses, our recipes offer a diverse range of options to satisfy every palate. Whether you prefer a traditional approach or are looking for something more adventurous, our step-by-step instructions and helpful tips will guide you to doughnut-making success. So, prepare to embark on a savory adventure and discover the endless possibilities that potato doughnuts have to offer.
Let's cook with our recipes!
AUNT KATHY'S OLD-FASHIONED POTATO DONUTS
As a child, my husband loved going to his Aunt Kathy's in hopes that she would be making his favorite old-fashioned potato donuts. These are light and flavorful. They are best served fresh and warm and enjoyed with a cup of hot coffee, tea, or cocoa. You can leave them plain, dust them with powdered sugar, white sugar and cinnamon, or drizzle them with a glaze.
Provided by Jennifer
Categories Bread Quick Bread Recipes
Time 2h20m
Yield 20
Number Of Ingredients 12
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Beat sugar and shortening together in a bowl using an electric mixer until creamy. Add milk, eggs, and vanilla extract; stir well. Stir in mashed potatoes. Add flour, baking powder, salt, nutmeg, and cinnamon. Stir using a sturdy spoon, as mixture will be thick. Refrigerate dough for 1 hour so that dough will be less sticky and easier to work with.
- Lightly flour a countertop and place plastic wrap on top of dough; roll out to desired thickness. Cut into strips or use a donut cutter to make traditional round donuts.
- Lower donuts carefully into the hot oil in batches. Fry until 1 side is golden brown, 2 to 3 minutes. Turn and continue frying until other side is golden, about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with remaining donuts.
- Transfer donuts to a wire rack to cool.
Nutrition Facts : Calories 1059.9 calories, Carbohydrate 31.9 g, Cholesterol 19.8 mg, Fat 103.6 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 16.7 g, Sodium 258 mg, Sugar 10.9 g
PENNSYLVANIA DUTCH POTATO DOUGHNUTS
My relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness. -Marlene Reichart, Leesport, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Refrigerate, covered, 1 hour., Divide dough in half. Turn each half onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , In a small bowl, mix glaze ingredients until smooth. Color glaze if desired. Dip doughnuts in glaze and sprinkles as desired.
Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
NO-FRY POTATO DOUGHNUTS
Jill Shramek of Powell, Wyoming adapted a recipe from her Czechoslovakian in-laws to make the dough for these sweet treats in her bread machine. "They are the best baked doughnuts you'll ever eat," she promises. "They're tender and terrific."
Provided by Taste of Home
Time 1h5m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil; Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70°-80°. Mash potatoes; set aside 1 cup to cool to room temperature. (Refrigerate any remaining mashed potatoes for another use.), In bread machine pan, place the milk, eggs, shortening, sugar, salt, bread flour and yeast in order suggested by manufacturer, adding reserved cooking liquid and potatoes. Select dough setting (check dough after 5 minutes of mixing; some flour may remain on top; add 1 to 2 tablespoons water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Knead in an additional 1/4 to 1/2 cup flour if necessary. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 25 minutes., Bake at 350° for 15-20 minutes or until lightly browned. Combine sugar and cinnamon. Brush warm doughnuts with butter; dip in cinnamon-sugar.
Nutrition Facts : Calories 173 calories, Fat 7g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 103mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
SAVORY POTATO DOUGHNUTS
Ready, Set, Cook! Special Edition Contest Entry: A great way to use up leftover mashed potatoes. And who doesn't love warm doughnuts
Provided by blackdogchef
Categories Breakfast
Time 30m
Yield 12 doughnuts, 6 serving(s)
Number Of Ingredients 13
Steps:
- brown off bacon.
- prepare mashed potatoes. Instead of adding in milk or butter add 4 oz of goat cheese.
- Combine all ingredients (a food processor may be used).
- Roll out on a lightly floured surface. Adjust dough consistency, if needed, adding flour if dough is too sticky or a little milk if too crumbly, until a soft, rollable dough is obtained. Add as little flour as is possible to avoid having heavy, tough, doughnuts.
- Cut out doughnut shapes using a doughnut cutter, two biscuit cutters or two glasses (a shot glass is a good size for cutting out the doughnut holes). Dip the cutters in flour before each cut.
- Use a spatula sprayed with non-stick spray to transfer the doughnuts to hot oil (about 370°F). Turn once until browned on both sides and cooked through. If outside of doughnut browns before inside is cooked, reduce temperature.
- Remove from oil using a slotted spoon and drain on paper towels. Shake in a brown paper bag filled with granulated sugar (cinnamon may be optionally added) or dust with confectioners sugar while still warm.
- For a festive look, drizzle with confectioners icing and sprinkle with colored jimmies.
- Serve warm.
Nutrition Facts : Calories 636.5, Fat 18.5, SaturatedFat 7.9, Cholesterol 86.3, Sodium 817.8, Carbohydrate 100.6, Fiber 2.5, Sugar 34.1, Protein 16.8
SAVORY MASHED POTATO DOUGHNUTS
I hear the main ingredient in Krispy Kreme doughnuts is potatoes. Here's a healthier doughnut- baked! From wholefoodsmarket.com
Provided by Roosie
Categories Breads
Time 57m
Yield 6 dougnuts, 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes 20-25 minutes, until soft.
- Drain well.
- Mash potatoes with butter, cheese, salt, and pepper.
- Refrigerate until cold.
- Preheat oven to 400 degrees.
- Toast amaranth for 15 minutes, shaking pan occasionally to toast evenly.
- While amaranth is toasting, work flour into potatoes.
- Split potato mixture into six equal portions.
- Roll each portion into a 7 inch rope.
- Roll each rope in toasted amaranth, then form into a donut shape.
- Place donuts on a lightly greased cookie sheet, and bake 12 minutes.
Nutrition Facts : Calories 271.4, Fat 6.8, SaturatedFat 3.6, Cholesterol 15, Sodium 278, Carbohydrate 44, Fiber 5, Sugar 1, Protein 9.3
Tips:
- For the best results, use high-quality potatoes. Russet potatoes are a good choice because they are starchy and have a fluffy texture.
- Make sure to boil the potatoes until they are very soft. This will help them to mash easily and create a smooth dough.
- If the dough is too sticky, add more flour. If it is too dry, add more milk.
- Be careful not to overwork the dough. Overworking will make the doughnuts tough.
- When frying the doughnuts, make sure the oil is hot enough. If the oil is not hot enough, the doughnuts will absorb too much oil and become greasy.
- Serve the doughnuts warm with your favorite toppings, such as powdered sugar, cinnamon sugar, or maple syrup.
Conclusion:
These savory potato doughnuts are a delicious and unique twist on the classic doughnut. They are perfect for a snack or a light meal. With their crispy exterior and fluffy interior, these doughnuts are sure to be a hit with everyone who tries them.
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