Called bignè in Italian, similar to the French beignet, these doughnuts are enriched with potato and delicately flavoured with lemon zest. Try as they are or add sultanas, vanilla extract or chopped nuts for an extra dose of flavour.
Steam the potatoes for 40 minutes or boil until tender. Once cool enough to handle, peel and then mash until smooth then place in a mixing bowl.
Combine the mashed potato with eggs, lemon zest and caster sugar. Add just enough flour to create a sticky but compact dough. Knead the dough for few a minutes until smooth.
Heat oil in a frying pan and drop a few spoonfuls of the mixture into the hot oil. Deep fry the doughnuts for 5 minutes or until golden. Remove and drain on paper towel. Repeat with the remaining mixture.