POTATO DOUGHNUTS RECIPE RECIPES

Name: Drop Doughnuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3-1/2 dozen.
Ingredients: 1/2 cup mashed potatoes (made with milk and butter); 1/4 cup sugar; 1 large egg, 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

DROP DOUGHNUTS RECIPE: HOW TO MAKE IT

Drop Doughnuts Recipe: How to Make It image

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

Provided by Taste of Home

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 3-1/2 dozen.

Number Of Ingredients 10

Ingredients

1/2 cup mashed potatoes (made with milk and butter)
1/4 cup sugar
1 large egg, 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

Steps:

In a large bowl, combine the potatoes, sugar, egg, sour cream and vanilla. Combine dry ingredients; stir in potato mixture. , 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. If desired, roll in sugar while warm.

Nutrition Facts : Calories 42 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 29mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

COUNTRY POTATO PANCAKES RECIPE: HOW TO MAKE IT

Country Potato Pancakes Recipe: How to Make It image

Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch Side Dishes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield about 24 pancakes.

Number Of Ingredients 7

Ingredients

3 large potatoes (about 2 pounds), peeled
2 large eggs, lightly beaten
1 tablespoon grated onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
Vegetable oil for frying

Steps:

Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°). , Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately.

Nutrition Facts : Calories 257 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 242mg sodium, CarbohydrateContent 41g carbohydrate (2g sugars, FiberContent 5g fiber), ProteinContent 6g protein.

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DROP DOUGHNUTS RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Calories 42 calories per serving

In a large bowl, combine the potatoes, sugar, egg, sour cream and vanilla. Combine dry ingredients; stir in potato mixture. , 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. If desired, roll in sugar while warm.

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Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin
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Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°). , Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately.

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