Recipe by JAN NORGAARD
"These delicious treats are best eaten when fresh and hot."
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5 1/2 cups
1 1/2 teaspoons
vegetable oil for frying
My Mother made these for years. She is 90 years old now. I was checking to see if the recipe was here. She learned this from her grandmother. Her recipe uses 2 cups of mashed potatoes, 1.5 sugar, 2 eggs, 4 tlbsp shortening, 4 tblsp powered buttermilk, 4-6 cups of flour, 2 teaspn baking powder, 1 teaspn nutmeg 1teaspn baking soda, 1 teaspn salt 1 cup of water. She made donuts and the holes were a plus. Everyone I knew loved them, and they would disappear fast. They are as good as any donut shop has.
I lowered the amount of baking soda to 3 tsp. for my elevation of over 2500 feet and it worked great. I tried using lemon, cherry and also strawberry extracts instead of vanilla with very good results. Nut and butter flavoring works the best we think though. I really like these. They remind me of childhood.
ok, not as good as expected
Delicious!! I make these vegan and gluten free and they still turn out great! The modifications that I make are: 1/2 oat flour (or ground oatmeal in my Vitamix), 1/2 Bob's Red Mill all purpose g/f flour, ground flax seed/water mixture for eggs, organic cane sugar for white sugar, and sour almond milk for buttermilk. I rolled the holes in cinammon and sugar when they were done and everyone loved them!
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Donut Holes
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 32
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