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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 30 |
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When I was a young girl I got to visit my relatives in Lancaster, Pa. on several summer vacations. My uncle was a gentleman farmer . On the land lived a family that grew the crops. The wife use to cook for the family and that is how I first tasted these rich balls of dough. I never though about the recipe because that was the only place I had them. Recently I had a long phone conversation with my cuz and this recipe came up. She sent it to me and now I will share it with you. FAIR WARNING: I have not made this as I don't fry, and I'm just guessing on the amount It is rare for me to post something I did not make first, but my childhood memories tell me.....THEY ARE GREAT! Ingredients:
3 large baking potatoes, peeled and cubed |
1 1/4 cups white sugar |
2 eggs |
1/2 teaspoon salt |
1 cup whole milk |
2 3/4 cups flour |
2 tablespoons baking powder |
1 cup raisins (plumped in water) |
powdered sugar |
canola oil |
Directions:
1. Cook potatoes in salted water. Mash and set aside.
2. Mix the next seven ingredients well.
3. Add to mashed potatoes and blend well.
4. Heat your oil for frying. It is ready when a pinch of dough dropped in bubbles and browns quickly.
5. If your potatoes were starchy enough, you will be able to scoop up some dough and roll into balls. Make them about walnut size.
6. If dough is too loose, drop the dough in using a teaspoon.
7. Cook until browned, turning if needed. I suggest testing one ball when browned so you will be able to open it to see if it is done inside.
8. Drain the balls and while just warm, roll in powder sugar.
9. These are best when eaten warm.
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