Potato and mustard doughnuts

These fluffy savoury doughnuts taste like so much more than the sum of their parts. Serve with soup or a dip.

Potato and mustard doughnuts served with leek soup. Credit: Quadrille

• makes

  10

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 1 large (200 g/7 oz) Maris Piper potato, peeled and cubed
• 140 g (1 cup/5 oz) plain (all-purpose) flour
• ½ tsp baking powder
• ½ tsp bicarbonate of soda (baking soda)
• ¼ cup nutritional yeast
• 3 tsp Dijon mustard
• 1 tsp onion granules
• About 60 ml (¼ cup) milk
• 1 litre (4 cups) neutral oil, for frying
• Sea salt

Instructions

1. To make these doughnuts, you’ll first need to make a mash. Add the potato to a saucepan and cover with water. Bring to the boil and cook for around 13 minutes, or until tender when pierced with a fork. When the potato is cooked, drain in a colander and let it steam-dry for 2–3 minutes, before transferring it back to the pan and mashing until smooth.
2. Add the mash to a bowl along with the flour, baking powder, bicarbonate of soda, nutritional yeast, mustard and onion granules. Mix well to form a dough, then add enough milk to bring it all together; you’re looking for a soft, slightly sticky dough.
3. Heat the oil in a heavy-based skillet or large saucepan (ensuring the oil comes no further than halfway up the sides of the pan) set over a medium heat. Bring it to about 180°C (356°F). To test if the oil is hot enough, place a wooden spoon in the pan; if bubbles form around the spoon, it is hot enough to fry.
4. Divide the dough into about 10 equal pieces and roll each piece between your hands to form golf-ball-sized balls. In batches, carefully lower them into the hot oil and fry until golden brown and crisp on the outside. Remove from the oil with a slotted spoon or spider and drain on a plate lined with kitchen paper to remove excess oil. Season with flaky sea salt before serving.

Note

I always whip up a batch if I’m making leek and potato soup, as they are perfect for tearing and dunking, but feel free to enjoy them by themselves or serve them up with a dip.

This is an edited extract from Plant to Plate by Gaz Oakley (Quadrille, RRP $49.99). Photography by Tom Kong with Gaz Oakley, Oliver Biggs and Matthew Williams.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.