Fastnachts, Pennsylvania Dutch

• 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

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 375u0b0 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.

potato, eggs, sugar, buttermilk, butter, allpurpose, doubleacting baking powder, baking soda, salt, nutmeg

Taken from www.food.com/recipe/fastnachts-pennsylvania-dutch-19021 (may not work)