Spud Nut’s

This little demon is called a Spud Nut.

My Aunt Marie made these at the cottage the night before.

Don’t drink any of this buttermilk in the fridge she would say. That meant pancakes or donuts were going to had next morning. Soon as the dishes were all done and the men playing cards, my aunt would be planning breakfast and doing the prep. When there are 10 mouths to feed at the cottage, it’s great that the simple ingredients like flour and sugar, a few spices, butter and eggs were the foundations to so many home comfort recipes

Don’t even look at these too long or they stick to your thighs.

To make these addictable spud nut donuts you will need;

1 cup buttermilk

3 eggs

1-1/4 cup sugar

1/4 cup butter, melted

4 cups potato/cake flour. Potato flour works best.

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 teaspoon vanilla

In a large mixing bowl, combine the buttermilk, eggs, sugar, and melted butter and mix well.

Add all remaining ingredients and mix well.

Chill overnight in a covered bowl. Next day roll out on a floured surface to about 1″ thick and cut with a 2-1/2″ to 3″ round donut cutter or a soup can.

Fry them in hot crisco shortening, about 4″ deep, at 350-360 degrees until golden brown.

Try to maintain a constant temperature for the vegetable shortening while frying.

Do not over crowd while frying. Top up the shortening when doing a big batch.

Remove and drain on a few layers of paper towel.

I love them plain and with a cinnamon/sugar glaze or icing sugar sprinkle

Serve warm. Keep covered and in a cool area if there should be any left.

I always felt that it was great dessert surprise when served with a fresh cup of coffee at the cottage!

thekitchenman.ca