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Potato Doughnuts

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  Sifted all purpose flour 4 Cup (64 tbs)
  Baking powder 3 Teaspoon
  Salt 2 Teaspoon
  Ground nutmeg 2 1⁄2 Teaspoon
  Soda 1⁄4 Teaspoon
  Eggs 2 Large, well beaten
  Sugar 1 3⁄4 Cup (28 tbs)
  Melted shortening 1⁄4 Cup (4 tbs)
  Mashed potatoes 1 Cup (16 tbs)
  Grated lemon peel 1 Tablespoon
  Buttermilk 1⁄3 Cup (5.33 tbs)
  Ground cinnamon 1 1⁄2 Teaspoon

Sift the flour, baking powder, salt, nutmeg and soda together.
Beat the eggs with 1 1/4 cups sugar and shortening in a bowl, then stir in potatoes and lemon peel.
Add the flour mixture alternately with buttermilk.
Turn out onto a lightly floured board and roll to 1/4-inch thickness.
Cut with a doughnut cutter.
Drop 4 or 5 doughnuts at a time into deep fat at 350 degrees.
Cook until doughnuts rise to the surface, turning to brown both sides, then drain on absorbent paper.
Mix remaining sugar and the cinnamon in a small bag.
Add several doughnuts at a time and toss to cover with sugar mixture.
Doughnuts may be coated with confectioners' sugar instead of cinnamon sugar, if desired.

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