Snack potato donuts (no yeast)

An original appetizer - ruddy potato donuts with a crispy crust and an airy center. Deep-fried potato donuts are super easy to make and surprisingly tender without any yeast or baking powder. A great example of the fact that you can cook an unusual dish from the usual potatoes!

Ingredients

• Potato - 700 g
• Egg - 1 pc.
• Flour - 190-200 g (1.5 cups with a capacity of 200 ml)
• Salt - to taste
• Ground nutmeg - a pinch
• Ground black pepper - to taste
• Vegetable oil for frying - 400-500 ml

Directions

1. We prepare the necessary products.
2. If desired, instead of raw potatoes, you can use ready-made mashed potatoes - you will need 500 g of it (in this case, we skip the steps with cooking potatoes).
3. Peel the potatoes, cut into large pieces (if the potatoes are small, leave whole tubers) and put in a saucepan.
4. Pour a small amount of water over the potatoes (so that the water only covers the potatoes). Boil potatoes for about 20-25 minutes, until soft.
5. Drain the water from the cooked potatoes and leave the pan with the lid open for about 1-2 minutes.
6. Mash potatoes and let cool.
7. In the cooled puree, add the egg, salt, pepper and nutmeg.
8. Mix thoroughly until smooth.
9. In parts, stirring each time, add flour.
10. The potato dough for donuts should be quite sticky.
11. Lubricate hands with water or vegetable oil. From the dough we pinch off small pieces (about 20 g each) and form balls.
12. In a thick-walled saucepan or cauldron, we heat the vegetable oil (it should be well heated, but not too hot so that the donuts have time to fry inside). Dip the donuts in deep fat and fry over medium heat, stirring occasionally, about 5 minutes, until browned.
13. We transfer the finished donuts to a napkin to absorb excess fat.
14. In the same way we form and fry all the donuts.
15. Potato donuts are ready. Lay out on a serving platter and serve.
16. Bon appetit!