Lemon Crème Fraiche Idaho® Potato Doughnuts | Idaho Potato Commission
Boil the potato in salted water until tender, drain and peel off the skin and pass through a ricer while the potato is still warm, cooling completely. Zest the lemon and squeeze the juice into a...
Ingredients
- 1 large Idaho® potato
- 2 large lemons
- 1 cup whole milk
- 3 teaspoons active dry yeast
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 large egg
- 3/4 cup granulated sugar
- 1/4 cup crème fraiche
- 6 cups olive oil, for frying
- 2 cups powdered sugar, for dusting
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