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Drop Doughnuts
Remember this recipe after your next holiday dinner. I use any leftover mashed potatoes to make these light and fluffy doughnuts. The dish was originally created by my neighbor's mother-in-law as a breakfast treat or a snack. —Marilyn Kleinfall, Elk Grove Village, Illinois
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
- Optional: Additional sugar or confectioners' sugar
Directions
- 1. In a large bowl, combine potatoes, sugar, egg, sour cream and vanilla. Combine next 3 ingredients; stir into potato mixture.
- 2. Heat oil in an electric skillet or deep-fat fryer to 375°. Drop batter by teaspoonfuls, 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
1 doughnut: 42 calories, 2g fat (1g saturated fat), 5mg cholesterol, 29mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 1g protein.
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