FASTNACHTS, PENNSYLVANIA DUTCH

Steps:

• 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.