Ingredients
1 C. cold mashed potatoes
1 C. sugar
1/2 tsp. salt
2 T. melted butter
2 large eggs
1/2 C. buttermilk
1/2 tsp. cinnamon
1/4 tsp. vanilla extract
self rising flour (approx. 5 C.)
1 C. sugar
1/2 tsp. salt
2 T. melted butter
2 large eggs
1/2 C. buttermilk
1/2 tsp. cinnamon
1/4 tsp. vanilla extract
self rising flour (approx. 5 C.)
Directions
In a bowl, mix all the ingredients together except the flour. Use enough flour to make a dough stiff enough to roll. Roll the dough out to 3/8" thickness. Cut the dough into strips the width of two fingers and then into squares or triangles. Heat a deep fryer to 350 degrees and drop them in batches, frying until golden brown on both sides. Remove and drain on a paper sack pr paper towel lined plate. Dust or roll in powdered sugar. Note: Recipe in Vol. IV cookbook (it describes how to make them tangled or you can just do it this way)
In a bowl, mix all the ingredients together except the flour. Use enough flour to make a dough stiff enough to roll. Roll the dough out to 3/8" thickness. Cut the dough into strips the width of two fingers and then into squares or triangles. Heat a deep fryer to 350 degrees and drop them in batches, frying until golden brown on both sides. Remove and drain on a paper sack pr paper towel lined plate. Dust or roll in powdered sugar. Note: Recipe in Vol. IV cookbook (it describes how to make them tangled or you can just do it this way)
