Serious Eats: Recipes

Potato Doughnuts

This recipe is adapted from All-Maine Cooking by Ruth Wiggin and Loana Shibles and The Joy of Cooking by Irma S. Rombauer, Marion Rombauer and Ethan Becker.

If you don't have a doughnut cutter you can use a 3 inch round cutter with a one inch cutter for the center whole. Let doughnuts sit for about ten minutes before frying so the exterior will have a chance to dry slightly and absorb less oil. The dough is sticky by nature so the surface won't feel dry to touch but a few extra minutes of resting will help the doughnut absorb less oil and lending to a lighter texture. For greater control when introducing the doughnuts to the oil, dip spatula in oil and scoop or place doughnut on spatula before dropping in the oil.

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