Potato and cheese doughnuts

Ingredients

• mashed potato – 200 g
• hard cheese – 100 g
• kefir – 100ml
• egg – 1 pc
• bicarbonate of soda – 0.5 tsp quenched with vinegar
• plain flour
• sunflower oil for frying

Method

1. Step 1

   flour oil sunflower for frying

   
2. Step 2

   I called this dish potato donuts, but the children deservedly called them cheese donuts because of their pronounced cheese taste. If you don’t have ready-made mashed potatoes, you can simply boil a couple of potatoes and mash them as usual for making mashed potatoes. Just before kneading the dough, freshly prepared puree must be cooled to room temperature.

   
3. Step 3

   From this amount of ingredients you get quite a lot of rings. Let's start cooking.

   
4. Step 4

   Mix mashed potatoes with grated cheese, add kefir, egg and soda slaked with vinegar. Mix it all well until smooth. Gradually add the sifted flour and knead the dough. I did not indicate the amount of flour, because... it will depend on the thickness of your puree. It took me about 2 cups of flour. The dough should not stick to your hands, but you also don’t want it to be too packed.

   
5. Step 5

   Roll out the layer to about 1 cm thick and cut out circles. You can use a pastry ring or a regular large glass. Cut out a smaller circle in the middle to make rings. While rolling, add plenty of flour to prevent the dough from sticking to the table.

6. Step 6

   Pour sunflower oil into a deep frying pan or deep fryer; the donuts should float freely in it. Heat the oil well until bubbles appear.

7. Step 7

   We lower the donuts at a distance from each other - they will increase during frying. Fry until golden brown on both sides - don’t worry, they won’t be raw inside, because... they already consist of ready-made products.

8. Step 8

   To get rid of excess fat, I advise you to take out the cheesy potato donuts on paper towels or napkins - they will absorb the excess oil.