Spanish · Dessert
Potato Doughnut Rings
A Spanish-style fried doughnut built on mashed sweet potato instead of yeast-raised dough, giving a tender, slightly dense crumb with a lemon-bright edge, finished warm in a cinnamon-sugar coating.
$0
25 minsPrep
6 minsCook
46 minsTotal
MediumLevel
Nutrition per serving
350Calories
4.5gProtein
20.5gFat
37.9gCarbs
12.9gSugar
1.8gFiber
403mgSodium
46mgChol
3.5gSat Fat
108mgPotassium
31mgCalcium
1.7mgIron
0.1mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Spanish Lager Beer
local
Horchata de Chufa
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Boil a small piece of sweet potato until fork-tender, then mash thoroughly and let cool to room temperature.
2
In a bowl, whisk together the mashed sweet potato, beaten egg, sugar, melted butter and lemon zest until smooth.
3
Sift in the flour, baking powder and salt, then fold gently into a soft, slightly sticky dough — do not overwork it.
4
Turn the dough onto a well-floured surface and pat out to about 1.5cm thickness.
5
Cut out two small rings using a doughnut cutter or two differently sized round cutters, re-rolling scraps as needed.
6
Heat the vegetable oil in a deep pan to 175°C (170-180°C), checking with a thermometer.
7
Fry the rings for about 90 seconds per side until deep golden brown and cooked through, turning once.
8
Lift out onto a wire rack or paper towel to drain excess oil for a minute.
9
While still warm, toss the rings in the cinnamon-sugar mixture until fully coated.
10
Serve immediately while warm and fragrant.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g Sweet Potato, boiled and mashed, cooled
- 55g55g All Purpose Flour, sifted
- 14g14g Sugar White
- 20g20g Egg, beaten
- 8g8g Butter, melted
- 3g3g Baking Powder
- 2g2g Lemon, zested
- 1g1g Salt
- 400g400g Vegetable Oil, for frying, partial_absorption, fats
- 10g10g Sugar White, for coating, 1
- 2g2g Cinnamon Ground, for coating, 1
