Directions:
- In a bowl, combine the eggs, sugar, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to squash mixture and mix well. Cover and refrigerate for 2 hours (dough will be very soft).
- Turn onto a heavily floured surface; roll to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°.
- Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with sugar if desired. Yield: about 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.29 Kcal (1270 kJ) | ||
| Calories from fat | 13.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 2% | |
|---|---|---|---|
| Cholesterol | 16.75mg | 6% | |
| Sodium | 138.58mg | 6% | |
| Potassium | 79.42mg | 2% | |
| Total Carbs | 63.65g | 21% | |
| Sugars | 6.63g | 27% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 5.4g | 11% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 21.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 234.17 Kcal (980 kJ) | ||
| Calories from fat | 10.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.17g | 2% | |
|---|---|---|---|
| Cholesterol | 12.93mg | 6% | |
| Sodium | 107mg | 6% | |
| Potassium | 61.32mg | 2% | |
| Total Carbs | 49.15g | 21% | |
| Sugars | 5.12g | 27% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 4.17g | 11% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 16.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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