Enticing meals don't have to end when Newport Restaurant Week does. These featured recipes taken from our participating restaurants will have you channeling your inner culinary skills long after NRW comes to a close.
Brix at Newport Vineyard: Portsmouth Potato Doughnuts
- ¼ cup vegetable shortening
- 1 cup sugar
- 2 large eggs
- ¾ mashed Portsmouth potato (can use leftover from dinner as long as they do not have too much seasonings)
- 2 ½ cups All Purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon Kosher salt
- 2 teaspoons baking powder
- 1 teaspoon nutmeg
- ½ cup milk
- 1 ½ quarts (3pounds) lard, shortening, or vegetable oil (for frying)
- Confectioner’s sugar, granulated sugar, maple sugar, cinnamon -sugar, chocolate, or anything else your heart desires! (for coating)
Sift together the dry ingredients (flour, baking soda, salt, baking powder, and nutmeg) and set aside.
In your stand mixer on high, cream the shortening and sugar for 2 minutes, then add the eggs and mashed potato, and mix until incorporated.
On low speed, add the flour mixture and milk, alternating ingredients. This should take 5 additions, and you should begin and end with the flour mixture. (flour-milk-flour-milk-flour until all have been added)
Turn the dough out onto a very well-floured surface and knead a few times to make it stiff enough to roll with a rolling pin. This dough is very wet at this point.
Roll the dough using a well-floured rolling pin to approximately ½ inch thick. Then, using a small circle cookie cutter (for holes) or a doughnut cutter (for both full doughnuts and holes), cut your doughnuts. You can re-roll the excess dough and punch again, keeping in mind that the less you handle it the more tender your treats will be. (This dough will hold overnight, if wrapped tightly)
Heat the fat to 365 degrees F.
Carefully drop your doughnuts in and fry approximately 2 minutes on each side, or until golden brown. Drain on paper bags or towels.
While still warm, toss your treats in any (or all) of the above-mentioned ingredients for coating. Enjoy them warm, before they all get gobbled up!