Sugared Potato Doughnuts (Sfinci Di Patate)

1. 1

   Combine flour, potatoes, yeast and salt in a large bowl. Add 2 3/4 cups warm water and mix with hands until a smooth batter forms. Let stand for 1 hour, or until mixture rises and bubbles form.

2. 2

   Heat oil in a large saucepan to 350u00b0F, or until a cube of bread sizzles on contact. Carefully drop 1/2 tbsp batter at a time into oil and deep-fry in batches for 3 mins each, or until golden. Drain on paper towels.

3. 3

   Roll in combined sugar and cinnamon. Serve immediately. Refrigerate any leftover dough for up to 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.