Authentic Italian Potato Donuts: Graffe Napoletane Recipe

Love What UEAT
Dec 21, 2024
3 min read

Updated: Apr 21

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“Graffe” are soft sweet donuts, fried and covered in sugar. A typical Neapolitan pastry.

Very easy & simple to make and OH SO GOOD! 😋 The ricer potatoes makes them extra soft, light and tender.

It’s a leavened dessert that in Naples, is traditionally prepared at Carnival time. However, are also popular during the Holidays & all year round!

Let’s get started and we will show you how simple and easy they are to make !

INGREDIENTS:

4 1/4 cups (500 g) sifted A/P flour

2-2 1/4 cups (300 g) riced potatoes 🥔

1/4 cup (50 g) sugar

1/2 cup (70 g) shortening

1/4 cup (30 g) limoncello (la Strega)

1/8 cup (20 g) milk (room temp)

1 tbsp. (8 g) active yeast

2 eggs 🥚 (room temp)

1 vanilla bean (or 1 tsp. vanilla extract)

Zest of one lemon 🍋, orange 🍊 (or both)

1 tsp. salt 🧂

Super fine sugar for coating

Neutral oil for frying

DIRECTIONS:

1) Peel and boil 4-6 potatoes 🥔 (depending their sizes). Once cooked, pass them through a ricer.

2) In a stand mixer, with a hook dough attachment, add the sifted flour along with the rest of the ingredients. Mix till all the ingredients are well combined.

3) Place dough on a floured work surface. Knead for approx. 5-6 minutes, till you form a soft compact dough ball. Place in a large bowl. Cover with plastic wrap & a clean tablecloth. Let rise for 2- 2 1/2hours in the warmest, draft free place in your house. Dough should be double in size.

4) Roll out dough into 1/2” (1.2cm) thickness. Cut with either a donut cutter or a medium round cookie cutter and using a smaller round cookie cutter to cut out a hole in the centre.

5) Place the donuts on a prepared cookie sheet. Cover with plastic wrap and a clean tea towel for another hour, (approx 1 hour for 2nd proofing).

6) Once the second rise is done, and they doubled in size, in a large deep skillet, add the neutral oil of your choice. A good rule for measurement, is to fill the skillet with 3-4 inches of oil. Be sure to heat the oil before frying. Test the oil by placing a small piece of dough. If it starts to sizzle & forms bubbles around it, the oil is ready.

7) To avoid getting burned by the hot oil, gently drop your “Graffe” donuts away from you. Do not overcrowd the skillet. Make sure the donuts have plenty of room to fry freely.

8) When one side is golden brown, flip them over till the other side is golden brown.

Place them on paper towel to absorb any excess oil. While the donuts are still warm, roll them in the super fine sugar.

The Italian Potato Donuts (Graffe) are best stored in an airtight container in a cool place.

You can also freeze them for up to 2 months in an airtight container.

Should you make these delicious, pillowy soft, light tasting texture Italian Potato Donuts, we would appreciate it if you would kindly give us your feedback.