• 12 ounces potatoes, divided
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup cheddar cheese, cubed
  • 1/4 cup heavy cream
  • 2 tablespoons chestnut flour/powder
  • Salt and pepper
  • Wheat flour
  • 3 eggs, beaten
  • Breadcrumbs
  • Oil, for frying
  • Tomato sauce


  1. Cook half of the potatoes, allow to cool then mash. Slice the other half into thin strips.
  2. In a mixing bowl, add both kinds of potato, chestnut powder, salt, pepper, cheese and heavy cream. Stir to combine.
  3. Divide the mixture among the openings of a donut pan, pressing down to flatten. Place in the refrigerator to firm up.
  4. Add flour to one shallow dish, eggs to a second dish, and breadcrumbs to a third. Dip each potato donut first in the flour then in the eggs and finally in the breadcrumbs.
  5. In a high-sided pan, heat oil to 350 degrees. Carefully submerge donuts in the hot oil and cook until light brown. Serve with tomato sauce.