I would like to share some of my favourite vegetarian recipes. From this summer’s harvests of courgettes, eggplants, garden peas, and even early potatoes, one can create so many tasty dishes. Have you ever had potatoes for dessert?

What you need:

100gr mashed potato
250gr plain flour
2 egg yolks
80ml of milk
40gr caster sugar
30gr butter
1½ teaspoon instant yeast
A pinch of salt
Vegetable oil for frying
Icing sugar for dusting

How to make it:

In a mixing bowl, add the flour, yeast, butter, caster sugar, and egg yolk. Give them a good mix using a spatula.

Add the milk and mashed potato into that mix. Knead the dough well for about 10-15 minutes or use a mixer if it is easier.

Divide the dough into eight equal pieces. Mould each dough into a ball. Set them aside on a baking tray, dusted with flour so that they will not get sticky at the bottom and leave them to rest for about 15 minutes.

Flatten the surface of each piece and cut out a hole in the middle of each piece of dough. You can use a bottle to create the hole. Leave them again to rest for about 30 minutes.

On a low-medium heat, prepare a pan filled halfway with vegetable oil. Fry each doughnut until golden crispy on both sides, usually around 2 minutes on each side.

You can decorate your potato doughnuts with some Nutella, grated cheese, or even just with icing sugar.

Dina’s wee tips:

You can freeze both the dough and the fried doughnuts. For the dough, cut out the doughnuts, let them proof, place them on a baking sheet lined with parchment paper and freeze until solid, then store in the freezer in plastic zip-top bags.