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Donal Skehan
Fishani’s Sweet Potato Doughnuts | DonalSkehan.com, A delicious recipe I picked up while travelling through Malawi.
  • snacks

Fishani’s Sweet Potato Doughnuts

November 28

Doughnuts are not necessarily the first thing I thought of when I imagined the cuisine of Malawi but these little fritters popped up at most of the markets we visited close to Lilongwe. I was taught how to make them by Fishani Nyirenda and her daughter Winnie Banda. Orange fleshed sweet potato was only recently introduced to Africa as means of dealing with Vitamin A deficiency, it also has a high yield, making it a reliable crop for local farmers.

  • serves Serves 40
  • time 45 mins

Method

  1. 1. In a large mixing bowl combine the flour, baking powder and sugar. Make a well in the centre and set aside.
  2. 2. Whisk together the eggs and milk and pour into the dry ingredients. Using a wooden spoon, slowly incorporate the wet and dry ingredients until a smooth batter is formed.
  3. 3. Beat in the mashed sweet potato until it’s completely incorporated.
    The batter should be thick enough to hold its shape when scooped up with a spoon. .

  4. TOP TIP

    Depending on the sweet potato you may need more flour until you reach the desired consistency
  5. 5. Heat 5-8cm of oil in a deep wide pot, until it reaches 190˚C/375˚F on a thermometer.
  6. 6. Carefully add generous, heaped tablespoons of the thick batter to the hot oil, making sure not to overcrowd the pot, and fry for 3-4 minutes either side until golden brown and cooked through.
  7. 7. Drain on a plate lined with kitchen paper and repeat with the remaining batter.
    Dust with icing sugar and serve warm.

Ingredients

500g plain flour

1 tsp baking powder

150g sugar

A pinch of salt

4 large free range eggs

1 litre milk

600g sweet potato, boiled & mashed

Sunflower oil, for frying

Icing sugar, to dust

You'll Need

Large mixing bowl

Wooden spoon

Pot

Cooking thermometer