2mediumpotatoesboiled and riced (about 225 grams or 1 cup)
3-4cupsvegetable oilor canola
granulated table sugar
In a small bowl, combine yeast, sugar and water.
Stir and let stand for 10 minutes (will get foamy).
Meanwhile, in the bowl of a stand mixer, combine the flour, salt, mashed potato, and water with the dough hook.
Add the yeast mixture and knead for about 10 minutes. Please note that the dough will be extremely soft.
Cover and allow to double in size. This will take about 2 hours.
When the dough is ready, heat up the oil for deep frying (375°F)
Stretch a piece of dough about the size of a golf ball and drop it in the oil.
When they achieve a light golden color, remove them from the oil, and place on the plate lined with paper towels. This should take 1-2 minutes.
Repeat until there is no dough left.
Sprinkle with granulated sugar.
These fritters are best the day they are fried.
The consistency of the dough should be lighter than pizza dough.Rub finger tips lightly with oil when picking up a portion of the dough to be fried.Make sure the oil is hot (375°F/190°C)These are best eaten the day they are made.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.