Recipe: Pennsylvania Dutch Fastnachts 🥔🍩
Description:
Making fastnachts on Fastnacht Day (Shrove Tuesday) is a cherished Pennsylvania Dutch tradition. These delightful treats, akin to potato-based donuts, carry a legacy passed down through generations. This recipe, lovingly shared by my mother, mirrors the one crafted by my Pennsylvania Dutch great grandmother, preserving the essence of tradition and flavor.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Servings: Variable
Nutritional Information (per serving):
- Calories: 485.3
- Fat Content: 6.7g
- Saturated Fat Content: 3.3g
- Cholesterol Content: 82.3mg
- Sodium Content: 728.6mg
- Carbohydrate Content: 92.9g
- Fiber Content: 2.8g
- Sugar Content: 24.9g
- Protein Content: 12.6g
Ingredients:
- 1 potato
- 2 eggs
- 2/3 cup sugar
- 1 cup buttermilk or yogurt
- 2 tablespoons melted butter
- 4 cups all-purpose flour
- 2 teaspoons double-acting baking powder
- 1 teaspoon baking soda
- 2/3 teaspoon salt
- 1/3 teaspoon nutmeg or cinnamon
Instructions:
-
Prepare Potatoes:
- Peel and finely grate 1 cup of potatoes. Set aside.
-
Beat Eggs:
- In a large mixing bowl, beat 2 eggs until light and fluffy.
-
Incorporate Sugar:
- Gradually add 2/3 cup of sugar to the beaten eggs, continuously beating until well combined.
-
Combine Wet Ingredients:
- Stir in the grated potatoes, 1 cup of buttermilk or yogurt, and 2 tablespoons of melted butter until fully incorporated.
-
Prepare Dry Ingredients:
- Sift together 4 cups of all-purpose flour, 2 teaspoons of double-acting baking powder, 1 teaspoon of baking soda, 2/3 teaspoon of salt, and 1/3 teaspoon of nutmeg or cinnamon.
-
Combine Wet and Dry Mixtures:
- Gradually incorporate the sifted dry ingredients into the potato and egg mixture, stirring until a smooth dough forms.
-
Chill Dough:
- Cover the dough and chill it in the refrigerator until firm and easy to handle, approximately 15-20 minutes.
-
Roll and Cut Dough:
- On a floured surface, roll out the chilled dough to a thickness of about 1/2 inch. Use a donut cutter or a round cookie cutter to cut out fastnacht shapes.
-
Fry Fastnachts:
- Heat oil in a deep fryer or large, heavy-bottomed pot to 375º F (190º C).
- Carefully add the fastnachts to the hot oil using a slotted spoon or pancake flipper, being cautious to avoid splatters.
- Fry the fastnachts until golden brown on one side, then flip and continue frying until evenly golden and cooked through, about 3 minutes per fastnacht.
-
Serve and Enjoy:
- Once cooked, remove the fastnachts from the oil and drain on paper towels to remove excess oil.
- Serve warm and enjoy the delightful flavors of these Pennsylvania Dutch fastnachts, perfect for celebrating Fastnacht Day or any special occasion!
Note: Fastnachts are best enjoyed fresh and warm, but they can also be stored in an airtight container at room temperature for a day or two. Simply reheat them briefly in the oven or microwave before serving, if desired.
