Wednesday, August 25, 2010
Pumpkin Donut Drops
With the start of the new school year and summer coming to a close, my thoughts are turning to fall and I love to cook anything with pumpkin this time of year. The wonderfully easy donuts are easy to make, you can whip up the batter the night before, store it in the fridge and have hot, sugary donuts in the morning. They are a great use for leftover mashed potatoes.
* 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
* In a large bowl, combine the potatoes, sugar, egg, sour cream and vanilla. Combine dry ingredients; stir in potato mixture.
* 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 (or cinnamon sugar) while warm. Yield: 3 to 3-1/2 dozen