Mashed Potato Zeppole
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Recipe courtesy of Giada De Laurentiis

Mashed Potato Zeppole

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



  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.