Potato donuts with citron zest
( Ciambelle di patate al cedro )

Potato donut recipe

Soak sultanas in warm water, 30 minutes.
Boil potatoes and mash on the work surface.
Add sugar, flour (begin with 550g - 1.2 pounds) and citron zest.
If you don't find a citron, replace it with a lemon.
Squeeze sultanas from soaking water and add to other ingredients.
Make a well in the ingredients and add eggs too.
Melt baking powder in warm milk and pour into your well.
Beat eggs together with milk and begin incorporating flour and other ingredients little at a time.
Continue kneading with your hands.
Add other flour only if necessary.
Make a ball and let your dough rest for some minutes.
Meanwhile prepare all you need to fry your sweets.
Pour abundant extra virgin olive oil into a non-stick frying pan.
Prepare a serving plate with kitchen paper to absorb most fat in excess and place a skimming ladle near your pan.
Cut your dough into pieces and reduce them to cylinders on floured work surface.
Then cut out pieces 15cm (6in) long.
Close their ends into a ring.
Fry your donuts in hot oil. Remember to fry them few at a time in hot oil because they tend to rise in contact with it.
Fry on all sides until brown.
Transfer your donuts on kitchen paper to absorb the fat in excess.
Serve your potato donuts at once.
Sprinkle with icing sugar if liked.

Nini54

The Italian Taste team wrote the recipe by Nini54, calculated calories and translated it in English, fully respecting the text sent by our reader.

Healthy eating

• - I was able to calculate calories, fat and sugar of these potato donuts suggested by our reader Nini54 only partially. Deep frying does not allow to make a precise count. So what you see in the nutrition facts is only relative to the ingredients excluding frying.

Loretta