Frisciolas
Saffron & Potato Doughnuts With Vodka & Orange

About This Recipe

Are you looking for a delicious potato recipe with a difference? If you are, you’ve found it! Here’s my saffron & potato doughnuts with vodka & orange for you to enjoy.

Carnival celebrations in Sardinia wouldn’t be the same without frisciolas – these delicious little saffron-flavoured doughnuts made from potatoes and dusted with orange-flavoured sugar. You can substitute the orange zest for lemon or lime zest, and amaretto and Cointreau work well instead of vodka if you prefer. Perfect with espresso.

TwitterFacebook

11

Ingredients

Potato

Main Ingredient

Meat-Free Recipes

Type

Ingredients

  • 1 main crop potato, preferably Desirée, scrubbed
  • 130ml Full fat milk
  • pinch Saffron threads
  • 18g Fast action, easy blend dried yeast
  • 250g Caster sugar
  • 450g Plain white flour, plus extra for dusting
  • 1 teaspoon Salt
  • 2 Unwaxed oranges, grated zest and juice
  • 1 Medium egg, lightly beaten
  • 50ml Vodka
  • 1 litre (approx.) Vegetable oil for frying, plus extra for greasing

Weight Converter

Found in This Book

Feast your eyes on the finest saffron & potato doughnuts with vodka & orange! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Put the potato in a small saucepan and cover with cold salted water. Bring to the boil and simmer for 15–20 minutes or until tender. Drain well and leave for 2–3 minutes to cool slightly, then peel and pass the flesh through a potato ricer set over a plate or bowl. Alternatively, mash using a potato masher until really smooth. Spread out to cool and set aside.
  2. Heat the milk and saffron in a small saucepan over a medium heat until just simmering. Remove from the heat. Add the yeast and a pinch of the sugar and whisk until the yeast is thoroughly dissolved. Set aside for 10 minutes.
  3. Put the flour and salt in a large bowl. Make a well in the centre and add the orange juice, egg, mashed potato, milk mixture and vodka. Mix together using the handle of wooden spoon.
  4. Knead the dough on a lightly floured surface for 5–8 minutes or until soft. Add a little more flour if the dough is too sticky to handle.
  5. Shape the dough into a round and place in a large, oiled bowl. Brush a little more oil over the top. Cover with cling film and leave in a warm place for 2 hours.
  6. Dust a large tray with flour. Flour your hands and break off walnut-sized pieces of dough and roll into balls. Place the balls on the tray and cover with cling film. Leave in a warm place for 20 minutes. Meanwhile, combine the remaining sugar and orange zest in a shallow tray or on a large plate and set aside.
  7. Heat a deep-fat fryer to 160°C or heat the oil in a deep pan or wok until very hot. To test the temperature, add a tiny piece of dough; it will sizzle when the oil is hot enough for frying.
  8. Lower the dough balls into the hot oil, 4 or 5 at a time. Fry without moving for 2 minutes, then turn and fry for a further 2 minutes or until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Toss immediately in the orange-flavoured sugar. Keep warm until you have fried all the balls.

Once you’re done, simply sit back and enjoy your saffron & potato doughnuts with vodka & orange and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Baked Peaches Stuffed With Amaretti Biscuits, Walnuts & Raisins

View Recipe

Next Recipe

Rolled Aubergines Stuffed wth Raisins, Capers & Walnuts

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Tagliatelle con Salsicce e PorciniTagliatelle with Sausages, Rosemary and Porcini Mushrooms

I love good-quality sausages so this recipe is definitely in my top ten. My grandfather used to make this dish for me when I was a boy but he used a tomato passata instead of the cream that I have introduced. I wish he could have tasted my version as I know I would have got a huge cuddle for this one – he would have loved it and I know that you will too. For those of you who don’t like mushrooms,...

4

Serves

9

Ingredients

Pork

Main Ingredient
View Recipe

Stufato di agnello alla pugliesePuglian Lamb Stew

You’d have probably expected me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. The area is famous for its wonderful fresh vegetables – especially salad, olives and potatoes – so I decided...

4

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe

PastieraRaspberry & Orange Baked Cheesecake

This is quite an old-fashioned recipe from my home patch, and I must admit, I wasn’t a huge fan of it when growing up (probably because of all the fruit and lack of chocolate), but now I really appreciate all the flavours and how well they work together. My grandfather, Giovanni, used to make this at Easter and now I carry on the tradition.

8

Serves

11

Ingredients
View Recipe

Risotto con zucchini e zafferanoCourgette & Saffron Risotto

Saffron, sometimes referred to as 'red gold' because of its deep ruby-red colour, flourishes in the fertile hills of Sardinia's Medio Campinado province in southwestern Sardinia. The locals use it liberally in their cooking, but given its high price in Britain I tend to use it sparingly and in dishes where it will be one of the star attractions such as this delicately-flavoured risotto. The courgette...

4

Serves

12

Ingredients

Rice

Main Ingredient
View Recipe

Dolce con pere e bananePear & Banana Sweet Bread

My wife often used to go out and buy small brioches or sweet breads as a snack for the kids, until I created this recipe; now my pear and banana bread is baked at least once every ten days in the D’Acampo household. The process is so quick and easy but the effect is very wow. It is absolutely delicious and never lasts more than twenty-four hours in our house. We’ve eaten it for breakfast, snacks...

6

Serves

10

Ingredients
View Recipe

Zucca al Forno con Peperoncino e SalviaRoasted Squash with Chilli and Sage Crumbs

I don’t about know you, but I sometimes get bored of always having potatoes with my main meal. I created this in order to still have a substantial side dish, but with more exciting colours and flavours. Try this recipe with pumpkin when it is in season and you can use Parmesan cheese instead of Pecorino.

6

Serves

8

Ingredients

Vegetables

Main Ingredient
View Recipe