Fastnachts, Pennsylvania Dutch

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 cup potato, freshly riced
• 2 eggs
• 2/3 cup sugar
• 1 cup buttermilk or 1 cup yogurt
• 2 tablespoons butter, melted
• 4 cups all-purpose flour
• 2 teaspoons double-acting baking powder
• 1 teaspoon baking soda
• 2/3 teaspoon salt
• 1/3 teaspoon nutmeg or 1/3 teaspoon cinnamon

Recipe

• 1 prepare 1 cup freshly riced potatoes.
• 2 beat well 2 eggs.
• 3 add very slowly, beating constantly, 2/3 cup sugar.
• 4 stir in potatoes and 1 cup buttermilk or yogurt, and 2 tblspns melted butter.
• 5 sift before measuring 4 cups all-purpose flour.
• 6 resift w/ 2 tspns double acting baking powder, 1 tspn baking soda, 2/3 tspn salt, and 1/3 tspn nutmeg or cinnamon.
• 7 stir in sifted ingredients into potato/egg mixture until blended.
• 8 chill dough until easy to handle.
• 9 roll out to 1/2 inch thick and cut.
• 10 cook in oil at 375º f.
• 11 it's easiest to add them to the oil w/ a pancake flipper.
• 12 flip as soon as brown on one side.
• 13 takes about 3 minutes to cook one fastnacht.