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Mini doughnuts

Mini doughnuts in 3 different vegetable flavors.

Ingredients

Carrots
Celeriac
Parsnip
Ras el Hanout
Flour
Baking powder
Egg
optional salt
cèpes powder
malt powder
Baharat

Preparation

  1. Cook the vegetables separately until done.
  2. Puree them and season to taste. The carrot with ras el hanout, the celeriac with cep powder, and the parsnip with baharat.
  3. Take 265 grams of the puree and mix in 120 grams of flour, 10 grams of baking powder, and 50 grams of egg.
  4. Check the taste and add some salt if desired.
  5. Let the batter cool, scoop small balls with an ice cream scoop, and fry in oil.
  6. Tip: dust the fritters with a little malt powder (seasoned with pepper and salt) instead of powdered sugar.