Potato Donuts

Smoked Potato Milk Glaze | Fresh Origins Basil Herb Crystals | Fresh Origins Citrus Mix (Sorrels)
by Chef Logan Kendall    |    serving size 4


INSPIRATION

“Often, I like to use the simplest of ingredients and find ways to creatively let them stand out on my menus. These US Potatoes are a great ingredient to do just that, by using bits of the potato in unconventional ways.  In this recipe I utilized the starch in the potato skins to tighten the glaze, creating a nutty, sweet, potato flavored coating for this savory donut. Its surprising how much potato flavor comes through and is even better when smoked to add extra flavor.”

–  Logan Kendall



[column size=one_half position=first ]

Potato Donuts

INGREDIENTS

2 Eggs
95 g Brown Sugar
30 ml Vegetable Oil
2 tbsp. Smoked Potato Milk
10 g Baking Powder
255 g AP Flour
130 g Potato, riced

METHOD

  1. Bring a pot a water to a boil. Salt your water “like the ocean”.
  2. Peel your potatoes. Cook potatoes all the way through in your salted water, immediately transfer to a potato ricer and churn until all potato has made a pass through.
  3. Transfer riced potato to a large mixing bowl, add your AP flour, baking powder, & brown sugar.
  4. Once incorporated, make a well in your mixture, add egg, oil, & potato milk and mix well until a batter has formed. Season to taste with salt & pepper.
  5. Chill for an hour, then scrape mixture into a piping bag.
  6. Pipe directly into fryer like you would funnel cake. Once golden brown remove and let rest on a towel.

[/column]

[column size=one_half position=last ]

Smoked Potato Milk Glaze

INGREDIENTS

940 g Sugar
860 ml Whole Milk
1 c Roasted Potato Skins

METHOD

  1. Make sure to give your skins a quick rinse, transfer to a towel to dry.
  2. In a small mixing bowl combine skins, a splash of oil, salt & pepper to taste.
  3. Roast at 400˚F for 10 minutes, just enough to crisp the skins.
  4. Combine sugar and milk to a sauce pan and cook until sugar has dissolved, mount the solution with your roasted potato skins and cook down until the starches in the potato skins have come out and turned your solution into a glaze, about an hour.
  5. Remove from heat, strain, and let rest until the glaze has cooled off a bit. If you aren’t satisfied with the consistency, just continue to cook your glaze down until it’s tightened to your liking. You can choose to smoke this milk as long as you’d like to, depending on how much smoky aroma you want to come forth in your glaze – I smoked mine with hickory.

[/column]



TO ASSEMBLE

INGREDIENTS

Fresh Origins Basil Herb Crystals
Fresh Origins Citrus Mix (Sorrels)

PLATING METHOD

  1. Tear off pieces of the donut and place on your plate.
  2. Glaze with as much potato skin glaze as you see fit. Throw sauce around the plate while you’re at it.
  3. Garnish donuts with Fresh Origins Basil Herb Crystals and Fresh Origins Citrus Mix (Sorrels).
  4. Serve to those you love.


Related Posts