Fried mashed potato doughnuts with Parmesan
Potato. Doughnuts.
These are so so so so SO good and totally addictive. I can’t stop thinking about them. Whether as a snack - why not? - or partner to chicken, steak or pie, I guarantee that once you’ve made these little balls of crispy mashed potato once, you’ll be counting down the days (hours?) until you can throw together another batch. My recipe is much-less effort than you’d imagine anything deep-fried would be, and the ingredients list is minimal. God knows why I’m trying to pitch fried mashed potato doughnuts to you when the name has probably already got you reaching for a bag of spuds…
Makes 16
Oil for frying
4 large potatoes (if you’re serving more or fewer people, do 1 spud per person and then increase/decrease the powders)
2 tsp onion salt
1/2 tsp black pepper
2 tbsp cornflour
1 garlic clove, cut in half
Parmesan for grating at the end
Chopped parsley/coriander/basil for sprinkling at the end
Bring a saucepan of salty water to the boil while peeling the potatoes and cutting each into four. Boil the potatoes for half an hour or until they’re easily mashable.
Drain the potatoes and pop them in a big mixing bowl. Add the cornflour, onion salt and pepper, then mash until super silky. I use this electric potato masher because it’s amazing.
Make the mash into small balls about the size of a plum with your hands, ensuring the surface is as smooth as poss.
Add enough oil to half cover the potato balls to a small pan and chuck in the garlic. Bring to a medium heat - the garlic should be starting to sizzle - and then fry the potato balls for 8 minutes, flipping them halfway through. Ensure the balls aren’t touching while they fry - you may need to do them in batches.
They should be golden and crunchy when done. Let them sit on kitchen roll for a couple of minutes to get rid of any excess oil, then tip into a bowl and cover with as much Parmesan as you can handle, plus any greenery you fancy.
