Savory Potato Doughnuts Food

AUNT KATHY'S OLD-FASHIONED POTATO DONUTS

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.

SAVORY MASHED POTATO DOUGHNUTS

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.

SAVORY POTATO DOUGHNUTS

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.

SAVORY SWEET POTATOES

Steps:

• Preheat oven to 450.
• Scrub the potatoes if leaving the skins on or peel. Cut sweet potato into wedges (about 8 wedges per potato).
• Place potatoes in gallon ziploc bag or large bowl and add remaining ingredients.
• Coat potatoes evenly with oil and spices. Place in single layer on baking sheet.
• Bake for 15 minutes. Turn over and bake another 10-15 minutes.
• Serve with mayo or ketchup for dipping.