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Spicy Spud Doughnuts Recipe
|All purpose flour||4 Cup (64 tbs)|
|Baking powder||2 Tablespoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Eggs||3 , beaten|
|Packed brown sugar||1 Cup (16 tbs)|
|Mashed cooked potatoes||1 1⁄2 Cup (24 tbs)|
|Shortening||2 Tablespoon, melted|
|Evaporated milk||5 1⁄3 Ounce (1 Can Or 2/3 Cup)|
|Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
Serving size: Complete recipe
Calories 4974 Calories from Fat 947
% Daily Value*
Total Fat 107 g164.9%
Saturated Fat 26.5 g132.3%
Trans Fat 3.9 g
Cholesterol 678.3 mg
Sodium 5052.3 mg210.5%
Total Carbohydrates 911 g303.7%
Dietary Fiber 45.3 g181.2%
Sugars 237.1 g
Protein 111 g221.8%
Vitamin A 22.1% Vitamin C 229.9%
Calcium 298.9% Iron 176%
*Based on a 2000 Calorie diet
Beat eggs and sugar till thick.
Stir in cooled potatoes, the 2 tablespoons shortening, and the evaporated milk.
Gradually add dry ingredients to egg mixture, stirring till combined.
Chill at least 3 hours.
' On well-floured surface roll dough, half at a time, to 3/8-inch thickness.
Cut with floured doughnut cutter; chill for 15 minutes.
Fry in deep hot oil (365°F) for 1 to 1 1/2 minutes per side, turning once.
Drain on paper toweling.