Monday, July 25, 2011


This recipe  reminds me of Churros. I remember growing up going to NONA'S house. She is an Italian friend of ours who is now almost 95 years old. She had these in a big Jar in the kitchen and would bring them out so we could have them with coffee. They are my next favorite thing after Churros. I believe there are a lot of recipes out there some people call them Crullers others European doughnuts I don't know where the recipe originated from  some think it is German because of the potato but who knows they are just delicious.

1 potato, peeled and cut in 1 inch chunks
1 large egg
2 tablespoons of milk
1 1/4 cups of sugar
1/2 teaspoon of vanilla extract
1 1/2 teaspoon of orange zest
1 1/2 cups of all purpose flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of ground nutmeg
2 quarts of vegetable oil


Place potato in a pot, cover and bring to a boil. Reduce the heat and simmer until the potato is tender, about 15 minutes. Drain the potato then mash until smooth. Let cool completely, around 25-30 minutes.

Transfer 1/2 cup mashed potato to a medium bowl ( save the other half for another badge if you like). Beat the egg , milk 1/2 cup of sugar, and vanilla, orange zest until combined, Whisk the flour, baking powder, salt, and nutmeg in a large bowl. Make a well in the center of the flour mixture add the potato mixture. Stir to form a moist and sticky dough. On a heavily floured surface, roll the dough into a 18 by 14 inch rectangle about 1/4 inch thick. Cut the dough in half lengthwise, then cut each half crosswise until 1 1/2 inch wide strips. Make any shape you want, either twist it or leave it as it is. Transfer them to a flour baking sheet. Refrigerate until you are ready to fry. They can be covered with plastic wrap and refrigerated for up to 24 hours.

Heat the oil in a dutch oven or fryer over medium heat until the temperature reaches 350 degrees. Very carefully lower 6 strips at a time into the hot oil ( do not overcrowd) maintaining temperature between 325-350 degrees, until they are crisp and brown on both sides around 4-5 minutes. Using a slotted spoon transfer the torrejas to a plate lined with paper towels and let them drain for 3-4 minutes. Toss them while they are still warm with with the remaining 3/4 cup of sugar, transfer to a serving plate. Repeat the process. ENJOY!

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