Grandma's Secret Potato Pishy: The 50-Year-Old Recipe for Fluffy, Cotton-Soft Fried Dough

Описание: Welcome back to Culinary Compass! Today, we unlock the secret to the softest, most satisfying traditional fried dough you'll ever taste: Grandma's Potato Pishy. This treasured 50-year-old recipe incorporates mashed potatoes to create an impossibly light, cloud-like texture that fries up quickly and beautifully.

In this culinary education video, we cover essential professional techniques for handling soft yeast dough, including the crucial steps of proper mashing, activating yeast, and deflating the risen dough to eliminate any unwanted yeasty flavors. Most importantly, learn the essential tip for managing oil temperature during deep frying to ensure your pishies are cooked perfectly inside and out—resulting in the perfect golden crust and a center as soft as cotton. Whether you call them fritters, beignets, or pishy, this traditional dish is perfect for a comforting breakfast or gourmet snack.

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*FULL RECIPE: Grandma's Potato Pishy*

*Ingredients:*

5 Boiled Potatoes (Mashed)
About 1/2 cup Milk (or Water)
1 Packet Active Dry Yeast (or 1/2 packet Fresh Yeast)
1 Tablespoon Sugar
1 Teaspoon Salt
Flour (added by eye, to achieve soft dough consistency)
Lukewarm Water (optional, for adjusting dough consistency)
Vegetable Oil (for greasing and deep frying)

*Instructions:*

1. Start by mashing the five boiled potatoes thoroughly until no lumps remain. A food processor can be used.
2. While mashing, gradually add about 1/4 cup of milk and continue mashing. Add the remaining milk.
3. Add the yeast and 1 tablespoon of sugar. Mix well by hand to ensure the yeast dissolves and activates.
4. Slowly add flour and 1 teaspoon of salt. Begin kneading the dough.
5. If the dough feels too thick, add about 1/4 cup of lukewarm water and continue kneading until you achieve a soft, workable consistency.
6. Cover and let the dough rise in a warm place until it has doubled in size (about 1 hour).
7. Gently deflate the fully risen, yeasted dough completely to improve flavor and texture.
8. Oil your hands and counter surface. Divide the dough into small, equal portions. Roll them into rounds.
9. Gently flatten each dough round by hand and place them into a pan with plenty of hot oil.
10. Fry the pishies, occasionally reducing and increasing the heat to ensure they cook through to the center without burning the exterior. They will turn golden quickly due to the potato content. Serve warm.