Fluffy Potato Doughnuts Recipe
Ingredients
| Eggs | 3 | |
| Sugar | 1 3⁄10 Cup (21.33 tbs) | |
| Vanilla | 1⁄2 Teaspoon | |
| Potatoes | 1 Cup (16 tbs), cooled | |
| Shortening | 2 Tablespoon, melted | |
| All purpose flour | 4 Cup (64 tbs) | |
| Baking powder | 6 Teaspoon | |
| Nutmeg | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Milk | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3659 Calories from Fat 506
% Daily Value*
Total Fat 57 g88.2%
Saturated Fat 17.7 g88.4%
Trans Fat 3.9 g
Cholesterol 645.7 mg215.2%
Sodium 4588.4 mg191.2%
Total Carbohydrates 712 g237.3%
Dietary Fiber 20.9 g83.7%
Sugars 279.9 g
Protein 80 g159.2%
Vitamin A 17.2% Vitamin C 79.3%
Calcium 254.3% Iron 175.6%
*Based on a 2000 Calorie diet
Directions
Add potatoes and shortening.
Sift together dry ingredients; add alternately with milk to potato mixture, beating well.
Chill 3 hours.
Roll out half of dough at a time, keeping other half chilled.
Roll on floured surface to 3/8 inch thick.
Cut with floured 1 1/2-inch doughnut cutter; chill 15 minutes.
Fry in deep hot fat (375°) about 3 minutes or till brown, turning once; drain.
Dip in sugar.
Chef
