Potato Doughnuts

These potato doughnuts are a modification of a recipe I found online some time ago. This recipe is certainly a hit with my sister and I hope they are with your too! Let me know what you think through the comments below or my contact page.

So are these complicated? No! Yeah not only are these gluten free, gum free potato doughnuts but they are also EASY! So why not get cooking?

I've augmented the recipe three different ways so that is better health wise for a wider range of blood types. The recipes I make is the first listed and the one included in the video above (this recipe is the one suited for types: AB, A & B secretors).

I haven't yet tested the other two recipes however they should be just as tasty! I'm very sorry if you're type O as I haven't tailored a version of this recipe for your blood type.  Why not? Well milk and yoghurt are avoids for the O's and I have found by experience that almond milk or other non-dairy milk alternatives tend to make dense products. If you want to try one of these recipes using almond milk or any other non-dairy milk alternative be my guest! But please leave me some feedback in the comments below as to how that worked for you.

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Type AB, A & B Secretors

2 Eggs
3/4 cup Milk
1/4 tsp Nutmeg (B secretor use 1/3 tsp)
1/2 tsp Cinnamon (B secretor omit)
3 tsps GF Baking Powder (see comments)
2 cups Icing Sugar/White Sugar
1/2 cup Potato Starch
1 1/2 cups Rice Flour
1/2 cup Potatoes, mashed, cold, & w/o skin
{High heat cooking oil, e.g grapeseed}

Blend all ingredients together to a wet dough. Leave for twenty minutes.

Heat a skillet and add 2 inches cooking oil (or deep fryer to 375f). Cook egg sized spoonfuls of dough until crispy and golden (caution oil will splatter when donuts are put in, suggestion use a splatter screen). Do not over fill the pan or oil temperature will fall and donuts will take in to much oil. Drain on a paper towel-lined plate

If desired roll in additional confectioner’s sugar mixed with a little cinnamon and serve.

Note: you may use a oil doughnut pan and bake in the oven at 375f for 10 minutes or until golden.

Beneficial
- none-

Neutral
A secretor, B secretor, AB

Avoid
A non-secretor, B non-secretor, O

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Type A Secretor

2 Eggs
3/4 cup Yoghurt
1/4 tsp Nutmeg
1/2 tsp Cinnamon
3 tsps GF Baking Powder (see comments)
2 cups Icing Sugar/White Sugar
1/2 cup Tapioca Starch
1 1/2 cups Rice Flour
1/2 cup Squash, mashed, cold, & w/o skin
{High heat cooking oil, e.g grapeseed}

Blend all ingredients together to a wet dough. Leave for twenty minutes.

Heat a skillet and add 2 inches cooking oil (or deep fryer to 375f). Cook egg sized spoonfuls of dough until crispy and golden (caution oil will splatter when donuts are put in, suggestion use a splatter screen). Do not over fill the pan or oil temperature will fall and donuts will take in to much oil. Drain on a paper towel-lined plate

If desired roll in additional confectioner’s sugar mixed with a little cinnamon and serve.

Note: you may use a oil doughnut pan and bake in the oven at 375f for 10 minutes or until golden.

Beneficial
- none -

Neutral
A secretor

Avoid
AB, A, B, O

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Type A & B Non-Secretors

2 Eggs
1/2 cup Yohgurt
1/4 tsp Nutmeg (B non-secretor use 1/3 tsp)
1/2 tsp Cinnamon (B non-secretor omit)
3 tsps GF Baking Powder (see comments)
1 cup Honey/Agave/Maple Syrup or 1/2 cup Stevia
1/2 cup Tapioca Starch
1 1/2 cups Rice Flour
1/2 cup Sweet Potato, mashed, cold, & w/o skin
{High heat cooking oil, e.g grapeseed}

Blend all ingredients together to a wet dough. Leave for twenty minutes.

Heat a skillet and add 2 inches cooking oil (or deep fryer to 375f). Cook egg sized spoonfuls of dough until crispy and golden (caution oil will splatter when donuts are put in, suggestion use a splatter screen). Do not over fill the pan or oil temperature will fall and donuts will take in to much oil. Drain on a paper towel-lined plate

If desired roll in additional little cinnamon and serve.

Note: you may use a oil doughnut pan and bake in the oven at 375f for 10 minutes or until golden.

Beneficial
- none -

Neutral
A, B non-secretor,

Avoid
B secretor, AB, O

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Thanks for reading and happy cooking,
Tamara Green