Fastnachts, Pennsylvania Dutch

Total Time
30mins
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.

Ingredients Nutrition

Directions

  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.
Most Helpful

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.