Have you ever tasted Potato Drop Doughnuts? If not, you are in for a treat! These little bite-size tasty gems are perfect for breakfast, however sometimes I make them as a special mid-day snack.
Please note that the photos within this blog post are of the gluten-free version.
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Bite-Size Treats
Through the years I’ve noticed that my family really enjoys bite-size treats such as mini pies, cheesecakes, cookies, and muffins. And, in addition to Potato Drop Doughnuts, we also enjoy cranberry drop doughnuts and blueberry and rustic apple fritters.
During the holidays, my family always votes to have a carry-in with appetizers, bite-size treats, and snacks. It’s really nice because we can sample a wide variety of food and not feel overly stuffed. Plus, we can enjoy a nice combination of sweet and salty foods.
Potato Drop Doughnuts begin by whisking mashed potatoes, sugar, salt, egg, sour cream, and vanilla together in a mixing bowl. In a separate bowl combine flour, cinnamon, nutmeg, baking soda, and baking powder; mix well. Stir dry ingredients into potato mixture.
Next, heat oil in deep-fat fryer or heavy-duty saucepan to 350 degrees F. Using a 1.5 Tablespoon cookie scoop, drop dough (several at a time) into hot oil. Fry for 1 to 1-1/2 minutes per side or until golden brown.
Finally, drain the doughnuts on a paper towel lined baking sheet and sprinkle with confectioner’s sugar. (Because I have a corn allergy I use corn-free confectioners’ sugar.)
These Potato Drop Doughnuts are best when served fresh and warm, right out of the fryer. If you do happen to have leftovers you can warm them up for a few minutes in an air fryer or for a few seconds in a microwave. You’ll also need to reapply a dusting of confectioners’ sugar.
Leftover Potato Drop Doughnuts Are Ridiculously Easy to Make
This recipe is a delicious way to use leftover mashed potatoes. The doughnuts are great for breakfast or as a snack.
Ingredients
- 1/2 cup mashed potatoes (mashed with milk and butter)
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 egg, beaten
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour (GF Option: use a gluten-free flour blend + 1 teaspoon xanthan gum, unless flour already contains it)
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- Vegetable oil for deep-frying
- Confectioners' sugar
Instructions
- In a bowl, whisk together mashed potatoes, sugar, salt, egg, sour cream, and vanilla.
- In a separate bowl combine flour, cinnamon, nutmeg, baking soda, and baking powder; mix well.
- Stir dry ingredients into potato mixture.
- Heat oil in deep-fat fryer or heavy-duty saucepan to 350 degrees F. Using a 1.5 Tablespoon cookie scoop, drop dough (5 to 6 at a time) into hot oil. Fry for 1 to 1.5 minutes per side or until golden brown.
- Drain on paper towels. Sprinkle with confectioners' sugar. Serve immediately.
Notes
Frying time may vary if using a smaller or a larger size cookie scoop.
What’s your favorite doughnut recipe?
Here are a few more of our favorites:
- Gingerbread Donuts
- Pumpkin Donuts with Cream Cheese Frosting
- Grandma’s Light-As-A-Feather Doughnuts
- Mini Doughnut Bites
Enjoy!
More great ideas:
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