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Sfinci di Patate (Potato Doughnuts)

Sfinci di Patate (Potato Doughnuts)

Servings: 6-8


  • 300 grams finest flour
  • 200 grams potatoes, peeled
  • 2 eggs
  • 1 lemon, grated zest
  • 10 grams yeast
  • 5 tablespoons olive oil
  • 2 tablespoons sugar
  • small amount of warmed milk
  • powdered cinnamon



  • Boil the potatoes in salted water, and then mash them.
  • Add the flour, eggs, oil, lemon zest, and yeast (dissolved with the sugar in the warmed milk).
  • Add another small amount of warmed milk, and work into a soft dough, which should detach itself easily from the work surface.
  • Let the dough rise until it doubles in volume.
  • Roll small amounts of dough between the thumb and forefinger to make rings.
  • Deep fry, one by one - on moderate heat - until each swells up and turns golden brown.
  • Place on paper towels to remove excess oil.
  • Sprinkle generously with sugar and powdered cinnamon.
  • Serve immediately. Buon Appetito!