Buttermilk Potato Doughnut Holes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 38 |
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Having worked in a school cafeteria for more than 10 years, I've seen my share of recipes. Everyone loves the comforting flavor of these old-fashioned doughnuts. Ingredients:
2 cups sugar |
3 eggs |
1/3 cup shortening |
1-1/2 cups hot mashed potatoes (prepared without added milk and butter) |
1 cup buttermilk |
1 teaspoon vanilla extract |
5-1/2 cups king arthur unbleached all-purpose flour |
4 teaspoons baking powder |
1 teaspoon salt |
1 teaspoon ground nutmeg |
oil for deep-fat frying |
additional sugar |
Directions:
1. In a large bowl, beat the sugar, eggs and shortening. Add the potatoes, buttermilk and vanilla. Combine the dry ingredients; add to potato mixture. Cover and refrigerate 1 hour.
2. In an electric skillet or deep-fat fryer, heat oil to 375°. Drop rounded teaspoonfuls of batter, a few at a time, into hot oil. Fry for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; roll in additional sugar while warm. Yield: About 9-1/2 dozen.
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