Recipe by Chavi Feldman

Savory “Doughnut” Potato Puffs

add or remove this to/from your favorites
Dairy Dairy
Easy Easy
8 Servings


- Dairy - Egg

No Chanukah challenge would be complete without a doughnut recipe! I created these savory doughnuts out of a potato-cheese mixture, coated in seasoned crumbs, and drizzled with creamy tomato sauce. They went over so well, I’ll definitely be serving them at our family Chanukah party this year!   Yields 24 puffs


Doughnut Puffs

  • 4 Idaho potatoes, peeled and diced

  • 2 tablespoons salt

  • 1 large onion, finely diced

  • 3 tablespoons butter, divided

  • 1/2 cup shredded mozzarella cheese

  • 2 slices American cheese, diced

  • 2 eggs, beaten

  • 1 teaspoon salt

  • black pepper, to taste

  • 1 cup Gefen Cornflake Crumbs (gluten-free if needed)

  • 1 and 1/2 teaspoons Italian seasoning

  • 1/2 teaspoon salt

  • 2 eggs

Tomato cream sauce

  • 1/2 teaspoon red pepper flakes

  • 1/4 teaspoon salt

  • 1/3 cup grated Parmesan cheese


Prepare the Doughnut Puffs


Place diced potatoes in a pot and fill with enough cold water to cover. Add two tablespoons of salt and bring to a boil. Lower heat and simmer for an additional 20–25 minutes, until potatoes are tender.


While potatoes are cooking, sauté onion in one tablespoon of butter until soft and golden. Set aside.


Once the potatoes are tender, drain them and mash well. Stir in the remaining two tablespoons butter, sautéed onion, and cheeses while still hot, mixing well to incorporate. Add the beaten eggs, mixing quickly so the eggs don’t cook. Season with salt and pepper.


Spray 24 muffin cups lightly with cooking spray. Spoon mixture into muffin cups, smoothing out the tops of each with the back of a spoon. Divide mixture evenly among the cups and freeze for about one hour.


While the puffs are partially frozen, use an apple corer to punch a hole in the center of each “doughnut.” Return muffin pans to freezer and freeze for several hours or overnight.


Preheat oven to 350°F (175°C). Line two baking sheets with Gefen Parchment Paper and spray lightly with cooking spray.


Place cornflake crumbs in a medium-sized bowl. Add Italian seasoning and salt and mix well. Place eggs in another bowl and whisk until beaten. Dip frozen “doughnuts” into beaten egg and then into the crumbs, making sure to coat all sides well. Place on a baking sheet about two inches (five centimeters) apart. Bake for 30 minutes.


While the puffs are baking, prepare the sauce: Melt butter in a small saucepan. Add garlic and sauté over medium heat until lightly browned and fragrant. Add marinara sauce, heavy cream, and seasoning, and mix well to combine. Bring sauce to a low boil. Stir in Parmesan cheese and simmer for an additional four to five minutes until melted and fully incorporated.


To serve, spoon hot cream sauce over potato puffs and serve immediately.


Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger


Please log in to rate


Notify of
Inline Feedbacks
View all comments