Directions:
- Heat oil in a deep fryer (375°F ). You will need at least one -two inches deep of oil. Whilst the oil is heating, prepare the doughnut recipe. Do not leave the heating oil unattended.
- Using a saucepan, heat the water and butter until boiling point is reached. Remove the saucepan from the heat.
- Dump in the potato starch, sugar and salt. Stir until the mixture forms a ball and has pulled away from the sides of the saucepan. (Much like making a choux pastry).
- With an electric mixer, add in the eggs -one at a time. Beat well between adding each egg.
- Drop the batter into the heated oil by small rounded teaspoonfuls, a few at a time. The doughnut holes will puff up as they are cooking to about 1 1/2 inches. Turn them throughout cooking to brown evenly. They'll take approx 5 minutes to cook. Remove from the heat and drain on paper towels.
- While still warm shake them in a plastic bag with cinnamon sugar (2 tablespoons of sugar to 1/2 teaspoon of cinnamon).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.59 Kcal (1095 kJ) | ||
| Calories from fat | 123.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.69g | 21% | |
|---|---|---|---|
| Cholesterol | 112.34mg | 37% | |
| Sodium | 112.3mg | 5% | |
| Potassium | 33.8mg | 1% | |
| Total Carbs | 31.68g | 11% | |
| Sugars | 0.98g | 4% | |
| Protein | 4.48g | 9% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.6mg | 9% | |
| Calcium | 18.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 270.86 Kcal (1134 kJ) | ||
| Calories from fat | 127.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.18g | 21% | |
|---|---|---|---|
| Cholesterol | 116.33mg | 37% | |
| Sodium | 116.28mg | 5% | |
| Potassium | 35mg | 1% | |
| Total Carbs | 32.81g | 11% | |
| Sugars | 1.01g | 4% | |
| Protein | 4.64g | 9% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.7mg | 9% | |
| Calcium | 19.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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