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Drop Doughnuts Recipe
Drop Doughnuts Recipe photo by Taste of Home

Drop Doughnuts Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:18-20 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 18-20 servings

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

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.

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. Yield: 3 to 3-1/2 dozen.
Originally published as Drop Doughnuts in Taste of Home October/November 1996, p39

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.

Reviews for Drop Doughnuts

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 11, 2012

These were surprisingly good. Made them in the evening and had the leftovers for breakfast. I did add cinnamon and nutmeg, as suggested by donnajewett for a little more flavor and they were great!

MY REVIEW
Reviewed Dec. 1, 2011

quick, easy and great tasting - I will add a little salt next time though

MY REVIEW
Reviewed Nov. 29, 2011

I gone to try to instead or vanilla use Bacon and roll in chopped pecans

MY REVIEW
Reviewed Nov. 28, 2011

These are very good and easy to make. I wonder if they could be made with rice flour, as I have a Celiac person in the family.

MY REVIEW
Reviewed Nov. 26, 2011

Tastes great with the cinnamon and nutmeg added to the batter and great way to use up leftover mashed potatoes after the holidays.

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