Why You’ll Love This Recipe
Potato Cheese Donuts are one of those snacks that manage to be both comforting and indulgent at the same time. Made from a soft potato dough stuffed with gooey cheese, then fried until golden brown, these donuts are the perfect mix of fluffy and crunchy. Unlike sweet donuts, this savory version is an absolute crowd-pleaser at parties, game nights, or simply as an evening snack with tea or coffee. What makes them special is their versatility—you can fill them with your favorite cheese, serve them with dips, or enjoy them plain. Personally, I love them best when served hot, fresh out of the fryer, with the cheese still melting inside. They’re easy to prepare with simple pantry ingredients, and once you try them, you’ll keep coming back for more.
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Potato Cheese Donut – Crispy, Cheesy, and Irresistibly Good
- Total Time: 35 mins
- Yield: 12 donuts
- Diet: Vegetarian
Description
A savory twist on classic donuts, these potato cheese donuts are made with mashed potatoes, flour, and gooey cheese, fried until golden brown and crispy on the outside with a soft cheesy inside.
Ingredients
- 2 cups mashed potatoes (without extra milk or butter)
- 1 cup all-purpose flour
- 1/2 cup grated mozzarella or cheddar cheese
- 1/4 cup Parmesan cheese
- 1 large egg
- 1/2 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- Oil, for frying
- Fresh parsley or chives, chopped (for garnish)
Instructions
- In a mixing bowl, combine mashed potatoes, flour, mozzarella, Parmesan, egg, baking powder, garlic powder, salt, and pepper. Mix until a soft dough forms.
- Lightly flour a surface and roll dough to about 1/2-inch thickness. Cut into donut shapes using a round cutter with a smaller cutter for the center hole.
- Heat oil in a deep pan to 350°F (175°C). Fry donuts in batches for 2–3 minutes per side until golden brown and crispy.
- Remove and drain on paper towels.
- Serve warm, garnished with parsley or chives. Optionally, serve with sour cream or marinara sauce for dipping.
Notes
- Best served hot while cheese is melty inside.
- You can bake at 400°F (200°C) for 15–18 minutes as a healthier option.
- Experiment with fillings by adding jalapeños, herbs, or different cheeses inside the dough.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Snack
- Method: Frying
- Cuisine: Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Potatoes – The base of the dough. Boiled and mashed potatoes provide the soft, fluffy texture of the donut. They also help bind the mixture.
All-purpose flour – Adds structure to the dough and makes the donuts easier to shape. It balances the softness of the potatoes.
Cornstarch – Ensures crispiness when fried and keeps the donuts light.
Baking powder – Gives the donuts a slight lift and prevents them from being too dense.
Grated cheese – The star of the filling. Mozzarella works wonderfully for its melty texture, but cheddar, gouda, or processed cheese are also great options.
Egg – Helps bind the dough and adds richness. If you want to make it egg-free, you can replace it with a bit of milk.
Salt and black pepper – Essential for seasoning, ensuring the flavor shines through.
Chili flakes or paprika – For a gentle kick of spice that balances the richness of the cheese.
Breadcrumbs – Used for coating the donuts, giving them a beautiful crispy crust.
Oil – Neutral oil like vegetable or sunflower oil is ideal for frying the donuts until perfectly golden.
Directions
Begin by boiling the potatoes until soft. Peel and mash them in a mixing bowl until smooth. Add flour, cornstarch, baking powder, egg, salt, black pepper, and chili flakes. Mix well to form a soft dough that is easy to shape but not sticky.
Divide the dough into equal portions and flatten each one into a small disc. Place a cube or spoonful of grated cheese in the center, then carefully seal and shape into a round ball or donut shape. Repeat with the remaining dough.
Roll each donut in breadcrumbs for an even coating. This step ensures crispiness when frying. Heat oil in a deep pan over medium heat. Test with a small piece of dough—if it rises and bubbles immediately, the oil is ready.
Fry the donuts in batches, avoiding overcrowding the pan. Cook until golden brown and crisp on all sides, about 3–4 minutes per batch. Remove and place on paper towels to drain excess oil. Serve immediately with ketchup, garlic mayo, or chili sauce.
Equipment needed
- Mixing bowl
- Potato masher or fork
- Deep frying pan or pot
- Slotted spoon
- Plate lined with paper towels
- Measuring cups and spoons
Servings and timing
This recipe makes about 10–12 medium-sized donuts. Preparation takes around 20 minutes, while frying requires about 15 minutes. Total time: approximately 35 minutes.
Storage/reheating
Potato Cheese Donuts taste best fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. Reheat them in an oven or air fryer at 350°F (175°C) for 5–7 minutes to regain their crispiness. Avoid microwaving, as it makes them soggy.
Variations and Customizations
Spicy Kick – Add chopped green chilies or jalapeños to the potato dough.
Herb Delight – Mix fresh parsley, cilantro, or chives into the dough for freshness.
Stuffed Veggie Donuts – Add finely chopped sautéed vegetables like bell peppers, onions, or corn with the cheese filling.
Cheese Explosion – Use a mix of mozzarella and cheddar for extra gooey richness.
Baked Version – Instead of frying, brush with oil and bake at 375°F (190°C) for 20 minutes until golden.
Air-Fried Donuts – Cook in the air fryer at 375°F (190°C) for 12–14 minutes for a healthier option.
Italian Twist – Season the dough with oregano and garlic powder, then serve with marinara sauce.
Indian Masala Donuts – Add garam masala, cumin, or curry powder to the dough for a spiced-up version.
Mini Party Donuts – Make bite-sized versions for serving as appetizers.
Cheese-Free Option – Skip the cheese filling and enjoy them as crispy potato donuts with chutney.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Yes, but they will be slightly sweeter and softer in texture.
What cheese works best for this recipe?
Mozzarella is ideal for melting, but cheddar or processed cheese works well too.
Can I prepare the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before shaping and frying.
How do I keep the cheese from leaking out while frying?
Ensure the dough is sealed tightly around the cheese and roll well before frying.
Can I make these donuts without eggs?
Yes, replace the egg with 2 tablespoons of milk or cream.
Is it possible to bake instead of frying?
Yes, though they will be less crispy compared to deep-fried.
Can I freeze these donuts?
Yes, shape and coat them in breadcrumbs, then freeze. Fry directly from frozen without thawing.
What dipping sauces go well with them?
Ketchup, garlic mayo, ranch, marinara, or chili sauce all pair beautifully.
Can I use whole wheat flour instead of all-purpose?
Yes, but the texture will be denser. A mix of both flours is a good compromise.
Why are my donuts greasy?
The oil may not have been hot enough. Always fry at medium heat so they cook evenly without absorbing excess oil.
Conclusion
Potato Cheese Donuts are the ultimate savory snack, offering a crispy outside with a cheesy, melty center. They’re quick to prepare, versatile, and perfect for both kids and adults. Whether you fry, bake, or air-fry them, these donuts deliver comfort and flavor in every bite. You can enjoy them plain, customize with spices, or pair them with your favorite dipping sauce. Once you make them at home, you’ll see why they’re such a hit—easy to prepare, absolutely delicious, and guaranteed to disappear fast from the plate.
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