Drop Doughnuts Recipe

Drop Doughnuts Recipe photo by Taste of Home

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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

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Drop Doughnuts Recipe

Prep/Total Time: 25 min.

Yield: 18-20 Servings

10 15 25

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

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; roll in sugar while warm. Yield: 3 to 3-1/2 dozen.

Nutritional Facts 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.

Originally published as Drop Doughnuts in Taste of Home October/November 1996, p39

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas