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Pennsylvania Dutch Potato Doughnuts

Ingredients
  Hot mashed potatoes/Riced potatoes 2 1⁄2 Cup (40 tbs) (No Milk, Butter Or Seasoning Added)
  Milk 1 Cup (16 tbs)
  Eggs 3 , beaten
  Butter/Margarine 2 Tablespoon, melted
  Sugar 2 Cup (32 tbs)
  Baking powder 2 Tablespoon
  All purpose flour 5 Cup (80 tbs)
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Confectioners sugar 2 Cup (32 tbs)
  Half and half 5 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
Directions

In a large bowl, combine potatoes, milk, eggs and butter.
Combine sugar, baking powder and 2 cups flour; stir into potato mixture.
Add enough remaining flour to form a soft dough.
Divide dough in half.
Turn onto a lightly floured board; roll each half to 1/2-in.thickness.
Cut with a 2-3/4-in.doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°.
Fry doughnuts, a few at a time, until golden, about 2 minutes.
Turn with a slotted spoon and fry 2 more minutes or until golden.
Drain on paper towels.
Repeat until all doughnuts are fried.
Combine glaze ingredients and drizzle over warm doughnuts.

Recipe Summary

Course: 
Breakfast
Method: 
Fried
Ingredient: 
Vegetable

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7827 Calories from Fat 930

% Daily Value*

Total Fat 105 g162.1%

Saturated Fat 36.3 g181.7%

Trans Fat 0 g

Cholesterol 749.3 mg249.8%

Sodium 3207.4 mg133.6%

Total Carbohydrates 1608 g536.1%

Dietary Fiber 66.2 g264.7%

Sugars 646.8 g

Protein 142 g284.9%

Vitamin A 39.5% Vitamin C 370.4%

Calcium 272.8% Iron 196.1%

*Based on a 2000 Calorie diet

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Pennsylvania Dutch Potato Doughnuts Recipe