Skip navigation

Potato Beignet with Black Plums and Ohio Maple Syrup

INGREDIENTS:2 cups riced potatoes
4 plums, free of stone and diced
1 piece star anise
3 grates of fresh cinnamon
1 cup flour
3 eggs
1 cup milk
1 cup sugar
4 tsp. double-acting baking powder
3 Tbsp. melted butter
as needed, Ohio maple syrup DIRECTIONS:Sweat plums with 1 Tbsp. butter, cinnamon and anise. Place in bowl and add sugar. Add riced potatoes, milk, and remaining butter, while gently mixing. Add baking powder and flour to bind. Fry in hot fat at 375°F until golden brown. Remove and drain; sprinkle with powdered sugar. Serve warm with maple syrup. SERVINGS: From:Chef Vid Lutz, Johnny’s Downtown, Cleveland, Ohio PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.