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Potato Doughnuts Recipe
|Sifted all purpose flour||4 Cup (64 tbs)|
|Baking powder||3 Teaspoon|
|Ground nutmeg||2 1⁄2 Teaspoon|
|Eggs||2 Large, well beaten|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Melted shortening||1⁄4 Cup (4 tbs)|
|Mashed potatoes||1 Cup (16 tbs)|
|Grated lemon peel||1 Tablespoon|
|Buttermilk||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 4625 Calories from Fat 560
% Daily Value*
Total Fat 64 g97.9%
Saturated Fat 15.3 g76.4%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 5753.5 mg239.7%
Total Carbohydrates 941 g313.8%
Dietary Fiber 41.4 g165.6%
Sugars 356.2 g
Protein 88 g177%
Vitamin A 49.4% Vitamin C 181.2%
Calcium 136.6% Iron 155.1%
*Based on a 2000 Calorie diet
Beat the eggs with 1 1/4 cups sugar and shortening in a bowl, then stir in potatoes and lemon peel.
Add the flour mixture alternately with buttermilk.
Turn out onto a lightly floured board and roll to 1/4-inch thickness.
Cut with a doughnut cutter.
Drop 4 or 5 doughnuts at a time into deep fat at 350 degrees.
Cook until doughnuts rise to the surface, turning to brown both sides, then drain on absorbent paper.
Mix remaining sugar and the cinnamon in a small bag.
Add several doughnuts at a time and toss to cover with sugar mixture.
Doughnuts may be coated with confectioners' sugar instead of cinnamon sugar, if desired.