While walking to the LA coliseum recently, I noticed an oddly named donut establishment in a crammed, laundermat-liquor store complex on Figueroa. Normally, these places get a lukewarm shoulder and are avoided- however, I did a little research and discovered that Spudnuts makes donuts entirely of potato flour. I became very excited about this prospect and days later Dana and I drove down to sample the delicacies. The Spudnuts franchise started back in 1946 with the promise of delivering a superior product. Spudnuts' began popping up nationwide by the 1960's, but due to unknown reasons the Spudnuts train ran out of steam. Currently there are about 35 locations nationwide- a few scattered around LA.
The verdict: Spudnuts simply doesn't deliver on its promise. The donuts weren't light, fluffy, or even tasty for that matter. On the outside the donuts appear like any other- however, once one bites into the slightly crusty glaze shell, the textural difference becomes apparent. Normal donut dough has a distinct texture and solubility when in the mouth ranging from fluffy to chewy. A spudnut becomes granular and resembles hash browns when in the mouth. We both agreed this was not a desirable quality. The chocolate coating was decent, but again was overridden by the odd texture.
Cup Holder Change--or--Bust out the Wallet: Cup Holder Change
Destination Donut--or--Keep it Local: Keep it Local, however- I do think it's worth it as an educational experience, and offers another perspective on America's breakfast staple.
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5 comments:
I didn't read your whole spiel, because I'm playing mario bros right now, but we want to join you some time on your donut excursion, if you would let us.
karen
anytime... always up for guest reviews
Potato-nuts sound kinda gross. No, wait, they sound really, really gross.
We have one in simi, walking distance from our place. I haven't had one in about 15 years, but remember it being a chocolate overload.
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