Crispy potato doughnuts

    45 min

    A Polish recipe for spiced fruit doughnuts. The doughnuts are made by deep-frying a thick, cinnamon-spiced, raisin-studded batter. They are then dusted with icing sugar before serving.

    8 people made this

    Serves: 24 doughnuts

    • 4 eggs, separated
    • 125ml cream
    • 3 tablespoons icing sugar
    • 1 pinch ground cinnamon
    • 1.25kg potatoes, peeled, finely grated and squeezed dry
    • 2 tablespoons raisins
    • 125g plain flour
    • 1 pinch salt
    • 250ml oil for deep frying
    • icing sugar for dusting

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Beat together the egg yolks, cream, 3 tablespoons icing sugar and cinnamon until smooth. Stir into the grated potatoes along with the raisins and mix until well combined; then stir in the flour.
    2. Beat the egg whites with salt until stiff. Gently fold into the potato mixture.
    3. Heat oil to 180 degrees C in a deep fat fryer or large pan.
    4. Fry the doughnuts by dropping heaped tablespoons into the hot oil. Fry until golden brown on both sides, then drain on a kitchen towel lined plate. Dust with icing sugar.

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    Reviews in English (2)


    I made these for my sons multi-cultural lunch at school. All the kids loved them, and they were very easy to make. Lightly crisp and sweet on the outside, and warm and soft on the inside. I did add a little extra cinnamon and sugar before I folded in the egg whites, because I thought the dough should be sweeter.  -  15 Jun 2007  (Review from Allrecipes US | Canada)


    Brought these to a Polish night at a friend's. They were basically fried dough with potatoes. Everyone liked them, but they seemed a bit heavy to me. I did as the other reviewer suggested and added more sugar (a lot). Never having these before I would say they were okay.  -  27 Jan 2008  (Review from Allrecipes US | Canada)