Drop doughnuts
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Mashed potatoes (mashed with milk and butter) |
| ¼ | cup | Sugar |
| 1 | Egg; beaten | |
| ½ | cup | Sour cream |
| ½ | teaspoon | Vanilla extract |
| 1½ | cup | All-purpose flour |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Baking powder |
| Cooking oil for deep-fat frying | ||
| Additional sugar OR confectioners' sugar, optional | ||
Directions
In a bowl, combine potatoes, sugar, egg, sour cream and vanilla. Combine dry ingredients; stir into potato mixture. Heat oil in an electric skillet or deep-fat fryer to 375F. Drop dough by teaspoonfuls, 5 to 6 at a time, into hot oil. Fry for 1 minute per side or until golden brown. Drain on paper towels. Roll in sugar if desired. Serve immediately.
YIELD: 3 to 3½ dozen
Recipe by: Marilyn Kleinfall (ToH Oct/Nov 96) Posted to Bakery-Shoppe Digest V1 #192 by Sean Coate <swcoate@...> on Aug 16, 1997