Idaho Potato Beignets
Recipe from the Idaho Potato Commission featured at Produce Marketing Association Fresh Summit Expo 2017. -Chef Dave Woolley
- 1 package active dry yeast
- 1/2 cup warm water 110 degrees F
- 1/2 cup sugar
- 6 tablespoons shortening
- 3/4 cup prepared Instant Idahoan mashed potatoes cubed
- 1 egg plus one egg yolk
- 1 cup milk scaled and cooled to lukewarm
- 1/4 tablespoon salt
- 2 1/2 cups flour
- 2 1/2 cups dry instant Idahoan mashed potatoes
- Oil for frying
- 1 cup powdered sugar for topping
Dissolve yeast in warm water, set aside. Cream sugar and shortening.
Beat in cold mashed potatoes, eggs, cooled milk, yeast mixture and salt.
Sift the flour and dry instant mashed potatoes together, reserving 1/4 cup of the flour to use for dusting the work surface.
Mix the flour into the potato mixture, adding just enough to make a soft dough. Knead well.
Place dough in greased bowl; cover and let rise in a warm place until double in bulk, 30-60 minutes.
Roll out dough to 1/4 inch thickness. Cut with a well-floured 2-inch square cutter (pizza cutter work great too). Let rise uncovered about 30 minutes.
Heat oil in 350 degrees in a heavy saucepan.
Putting just a few of the beignets in the oil at a time, fry for two minutes, flip and fry until golden on the other side. Drain on paper towels.
Shake beignets with powdered sugar. Serve immediately.