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Buttermilk Potato Doughnut Holes Recipe

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Having worked in a school cafeteria for more than 10 years, I've seen my share of recipes. Everyone loves the comforting flavor of these old-fashioned doughnuts.
TOTAL TIME: Prep: 20 min. + chilling Cook: 45 min.
MAKES:38 servings
TOTAL TIME: Prep: 20 min. + chilling Cook: 45 min.
MAKES: 38 servings

Ingredients

  • 2 cups sugar
  • 3 Eggland's Best Eggs
  • 1/3 cup shortening
  • 1-1/2 cups hot mashed potatoes (prepared without added milk and butter)
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 5-1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • Oil for deep-fat frying
  • Additional sugar

Directions

  1. In a large bowl, beat the sugar, eggs and shortening. Add the potatoes, buttermilk and vanilla. Combine the dry ingredients; add to potato mixture. Cover and refrigerate 1 hour.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°. Drop rounded teaspoonfuls of batter, a few at a time, into hot oil. Fry for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; roll in additional sugar while warm. Yield: About 9-1/2 dozen.
Originally published as Buttermilk Potato Doughnut Holes in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p160

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