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Pennsylvania Dutch Potato Doughnuts Recipe
|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|
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 mg
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
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.