Ingredients with Measurements:
- 1 cup mashed potatoes
- 1/2 cup coconut cream
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Vegetable oil for frying
Special equipment needed:
- Donut cutter
- Deep fryer or large pot
- Candy thermometer
Step-by-step instructions:
1. In a large mixing bowl, combine mashed potatoes, coconut cream, sugar, melted butter, egg, and vanilla extract. Mix well.
2. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
3. Gradually add the dry ingredients to the wet mixture, stirring until well combined.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
5. Heat vegetable oil in a deep fryer or large pot over medium-high heat until it reaches 375°F.
6. Roll out the dough on a floured surface to 1/2 inch thickness.
7. Use a donut cutter to cut out the donuts and holes.
8. Carefully drop the donuts into the hot oil, frying for 2-3 minutes on each side or until golden brown.
9. Use a slotted spoon to remove the donuts from the oil and place them on a paper towel-lined plate to drain excess oil.
10. Repeat the process with the remaining dough.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
375°F
Serving size:
Makes 12 donuts
Nutritional information:
Calories per serving: 230
Fat: 8g
Carbohydrates: 35g
Protein: 4g
Substitutions for ingredients:
- Coconut cream can be substituted with heavy cream or milk.
- Granulated sugar can be substituted with brown sugar or honey.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add 1/2 cup shredded coconut to the dough for extra coconut flavor.
- Dip the donuts in melted chocolate and sprinkle with shredded coconut for a decadent treat.
Tips and tricks:
- Make sure the oil is hot enough before frying the donuts to prevent them from becoming greasy.
- Don't overcrowd the pot or fryer with too many donuts at once.
- Use a candy thermometer to monitor the oil temperature and adjust the heat as needed.
Storage instructions:
Store the donuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat, place the donuts in a 350°F oven for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the donuts on a platter and sprinkle with powdered sugar or drizzle with melted chocolate.
Garnishes:
Sprinkle with shredded coconut or top with a dollop of whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a side of bacon.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the donuts are too greasy, the oil may not be hot enough or the donuts may have been fried for too long.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the donuts are cooked through before serving.
Food history:
Donuts originated in the Netherlands in the 19th century and were brought to America by Dutch settlers. Potato donuts became popular during World War I when wheat flour was scarce.
Flavor profiles:
Coconut cream adds a tropical twist to these classic potato donuts.
Serving suggestions:
Serve these donuts for breakfast, brunch, or as a dessert.
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