Vet Bollen

"When I was a young girl I got to visit my relatives in Lancaster, Pa. on several summer vacations. My uncle was a "gentleman farmer". On the land lived a family that grew the crops. The wife use to cook for the family and that is how I first tasted these rich balls of dough. I never though about the recipe because that was the only place I had them. Recently I had a long phone conversation with my cuz and this recipe came up. She sent it to me and now I will share it with you. FAIR WARNING: I have not made this as I don't fry, and I'm just guessing on the amount It is rare for me to post something I did not make first, but my childhood memories tell me.....THEY ARE GREAT!"
 
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Ready In:
45mins
Ingredients:
10
Serves:
25-30
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ingredients

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directions

  • Cook potatoes in salted water. Mash and set aside.
  • Mix the next seven ingredients well.
  • Add to mashed potatoes and blend well.
  • Heat your oil for frying. It is ready when a pinch of dough dropped in bubbles and browns quickly.
  • If your potatoes were starchy enough, you will be able to scoop up some dough and roll into balls. Make them about walnut size.
  • If dough is too loose, drop the dough in using a teaspoon.
  • Cook until browned, turning if needed. I suggest testing one ball when browned so you will be able to open it to see if it is done inside.
  • Drain the balls and while just warm, roll in powder sugar.
  • These are best when eaten warm.

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