Mashed Potato Zeppole
- Level: Intermediate
- Yield: about 36 doughnuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 121
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 14
- Dietary Fiber
- 0
- Sugar
- 9
- Protein
- 1
- Cholesterol
- 13
- Sodium
- 75
- Total: 1 hr 40 min (includes resting time)
- Active: 40 min
Ingredients
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
Directions
- Puree the cranberry sauce with the nutmeg and lemon zest in a food processor. Reserve.
- 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.
- 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.
- 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.
- Serve with the cranberry dipping sauce.