This Man's Cook Potato Donut

Name: This Man's Cook Potato Donut
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: potato 4 pieces (450g); glutinous rice flour 1 cup (200ml); egg 1 piece; butter 15g; sugar 2 tablespoons; salt 1/2 teaspoon; breadcrumbs as needed; vegetable oil as needed

A savory potato donut made by mixing boiled potatoes and glutinous rice flour without using wheat flour, then gently frying until golden brown.

30 min Difficulty Easy Snacks & desserts

Main ingredients

potatoglutinous rice floureggbutterbreadcrumbs

Ingredients needed 3 servings

potato 4 pieces (450g)
glutinous rice flour 1 cup (200ml)
egg 1 piece

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potato glutinous rice flour egg butter breadcrumbs

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butter 15g

sugar 2 tablespoons

salt 1/2 teaspoon

breadcrumbs as needed

vegetable oil as needed

Recipe

Peel the potatoes and cut them into small pieces. Boil in a pot for about 10 minutes until fully cooked.
Transfer the boiled potatoes to a bowl and mash them thoroughly until no lumps remain.
Add 1 cup of glutinous rice flour, 1 egg, 15g of melted butter, 2 tablespoons of sugar, and 1/2 teaspoon of salt to the mashed potatoes and mix to form a dough.
Lightly coat your hands with vegetable oil, then pinch off portions of the dough about the size of a table tennis ball. Flatten them slightly and press a hole in the center to shape into a donut.
Evenly coat the outer surface of the dough with breadcrumbs to enhance crispiness.
Pour vegetable oil into a pan to just cover the donuts. Fry over medium-low heat at 160–170 degrees Celsius until golden brown on both sides.
Turn frequently and fry slowly until the donuts are evenly browned, then remove from oil.
Sprinkle a little sugar on the surface according to taste before serving.

Boil potatoes, mash them, then mix with glutinous rice flour, egg, butter, seasonings, and form a dough.
Shape into donuts and coat with breadcrumbs.
Fry slowly over medium heat until golden brown, then sprinkle with sugar to finish.

Cooking tips

Avoid high heat, as it will burn the outside while leaving the inner glutinous rice flour undercooked; instead, fry slowly and patiently over low heat.
Glutinous rice flour can be substituted with sweet rice flour or wheat flour, but avoid tempura or pancake flour as they may make the dish too salty.
Frying without breadcrumbs results in a softer, more delicate and naturally savory flavor.

Recommended for

Those looking for a healthy homemade snack without wheat flour burden.
Parents who want to enjoy cooking fun with kids by shaping donuts together.

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