Email to Filus1217      

Drop Doughnuts (36)

Source of Recipe

.
Drop Doughnuts

Taste of Home October/November 1996
16 reviews rate this recipe 4.5 of 5 stars.
Prep/Total Time: 25 min.
Yield: 3 to 3-1/2 dozen. – 18-20 servings

For 30 years, I've been using leftover mashed potatoes to make these light and fluffy doughnuts. The recipe was originally created by my neighbor's mother-in-law. The doughnuts are great for breakfast or as a snack anytime. -Marilyn Kleinfall, Elk Grove Village, Illinois

Ingredients:
• 1/2 cup mashed potatoes (mashed with milk and butter)
• 1/4 cup sugar
• 1 eggs, lightly beaten
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• Oil for deep-fat frying
•
• Additional sugar or confectioners' sugar, optional

Directions:
1. In a large bowl, combine the potatoes, sugar, egg, sour cream and vanilla. Combine dry ingredients; stir in potato mixture.

2. Heat oil in an electric skillet or deep-fat fryer to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels; roll in sugar while warm.

2 doughnuts (calculated without additional sugar) equals 88 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 59 mg sodium, 11 g carbohydrate, trace fiber, 2 g protein.