Prep 20 mins
Cook 10 mins
Making fastnachts on Fastnacht Day (Shrove Tuesday) is a Pennsylvania Dutch tradition. They are basically a potatoe based donut. This recipe was given to me by my mother, and is very similar to the one that my Pennsylvania Dutch great grandmother used.
- 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
- Prepare 1 cup freshly riced potatoes.
- Beat well 2 eggs.
- Add very slowly, beating constantly, 2/3 cup sugar.
- Stir in potatoes and 1 cup buttermilk or yogurt, and 2 tblspns melted butter.
- Sift before measuring 4 cups all-purpose flour.
- Resift w/ 2 tspns double acting baking powder, 1 tspn baking soda, 2/3 tspn salt, and 1/3 tspn nutmeg or cinnamon.
- Stir in sifted ingredients into potato/egg mixture until blended.
- Chill dough until easy to handle.
- Roll out to 1/2 inch thick and cut.
- Cook in oil at 375º F.
- It's easiest to add them to the oil w/ a pancake flipper.
- Flip as soon as brown on one side.
- Takes about 3 minutes to cook one fastnacht.
This is called "aardappelkroketten", (potatoecroqette) In Holland will replace our french fries, cooked patatoes for the kroketten and eat with vegetables & meat. Also great with "bitterballen" and beer for a great foodgrab in front of the telly.