Mashed Potato Zeppole

  • Level: Intermediate
  • Total: 1 hr 40 min (includes resting time)
  • Active: 40 min
  • Yield: about 36 doughnuts
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1 cup cranberry sauce

1/4 teaspoon nutmeg 

1 teaspoon lemon zest (from 1 lemon)

1 cup mashed potatoes, at room temperature

3/4 cup whole milk 

1/2 cup sugar, plus 1/2 cup, for rolling 

4 tablespoons (1/2 stick) unsalted butter, melted 

1 teaspoon pure vanilla extract 

1 teaspoon cinnamon 

2 eggs 

1 1/2 cups all-purpose flour 

2 teaspoons baking powder 

1/2 teaspoon kosher salt 

Vegetable oil, for frying 


  1. Puree the cranberry sauce with the nutmeg and lemon zest in a food processor. Reserve.
  2. In a large bowl, whisk together the mashed potatoes, milk, 1/2 cup sugar, melted butter, vanilla, cinnamon and eggs until smooth. Add the flour, baking powder and salt and stir with a rubber spatula until just combined. Cover with plastic wrap and refrigerate for 1 hour.
  3. Heat 2 inches of oil in a heavy-bottomed pan until it reaches 350 degrees F. Place the remaining 1/2 cup sugar in a shallow bowl.
  4. With a 1-tablespoon scoop, carefully drop the batter into the hot oil; work in batches to avoid crowding the pan. Fry until deep golden brown and cooked through, about 2 minutes per side, turning with a slotted spoon. Remove to a paper towel-lined plate to drain for a few seconds, then roll in the sugar.
  5. Serve with the cranberry dipping sauce.
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