Fastnachts, Pennsylvania Dutch

Ingredients

• 1 cup potato, freshly riced
• 2 eggs
• 2/3 cup sugar
• 1 cup buttermilk or 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 cinnamon

Directions

1. 1

   Prepare 1 cup freshly riced potatoes.

2. 2

   Beat well 2 eggs.

3. 3

   Add very slowly, beating constantly, 2/3 cup sugar.

4. 4

   Stir in potatoes and 1 cup buttermilk or yogurt, and 2 tblspns melted butter.

5. 5

   Sift before measuring 4 cups all-purpose flour.

6. 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. 7

   Stir in sifted ingredients into potato/egg mixture until blended.

8. 8

   Chill dough until easy to handle.

9. 9

   Roll out to 1/2 inch thick and cut.

10. 10

    Cook in oil at 375º F.

11. 11

    It's easiest to add them to the oil w/ a pancake flipper.

12. 12

    Flip as soon as brown on one side.

13. 13

    Takes about 3 minutes to cook one fastnacht.