Route 66 potato doughnuts

Yield: 48 servings

Measure Ingredient
6 cups Flour
1½ tablespoon Baking Powder
1 teaspoon Salt
1 teaspoon Nutmeg
3 \N Eggs
2 cups Sugar
1½ cup Mashed Potatoes -- warm
6 tablespoons Melted Shortening
¾ cup Milk
\N \N Oil -- for frying

Sift flour with baking powder, salt, and nutmeg. Beat eggs and add sugar, potatoes, and shortening. While continuing to stir, add dry ingredients and milk, mixing only until flour disappears. Chill dough for at least 1 hour.

Place about half the dough on a lightly floured pastry cloth. Roll to ½-inch thickness. Cut with doughnut cutter and fry doughnuts in hot oil (360 F) until lightly browned; turn and fry other side. Drain on paper towels and sprinkle with powdered sugar, if desired.

Makes 4 dozen doughnuts.

Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-02-95 (22:59) (159) Fido: Cooking

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