Norwegian Potato Doughnuts Recipes

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NORWEGIAN POTATO DOUGHNUTS



Norwegian Potato Doughnuts image

When I was a little girl my grandfather, who was a full fledged Norwegian, used to make mashed potato donuts for us on those special times when we got to sleep over at my grandparent's house. These donuts and wearing "angel jammies" (my grandfathers white T shirts) are 2 treasured memories of "Boppa." This recipe tastes very much like what I remember his tasting like. Prep time includes chilling time.

Provided by LAURIE

Categories     Breads

Time 1h13m

Yield 24 donuts

Number Of Ingredients 12

1 1/2 cups hot mashed potatoes, leftover work great
1/2 cup butter or 1/2 cup shortening
3 eggs
2 cups sugar
1 cup buttermilk
1 teaspoon vanilla extract
5 1/2 cups flour
4 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon fresh grated nutmeg
vegetable oil (for frying)

Steps:

  • Reheat mashed potatoes.
  • Stir in the butter or shortening into the potatoes in a small bowl.
  • In mixing bowl, beat eggs and sugar 3-4 minutes until eggs are pale yellow.
  • Stir in the buttermilk and vanilla.
  • Stir in the potatoes.
  • Stir in the flour, baking powder and soda, salt and nutmeg.
  • Cover and refrigerate at least 1 hour.
  • Turn dough onto a floured surface and roll to ½ inch thickness.
  • Cut with a donut cutter.
  • Add the oil to 2 inch depth in a deep skillet or Dutch oven. (I like cast iron because the temperature stays constant).
  • Heat oil to about 350 degrees.
  • Fry donuts in batches but do not crowd in pan.
  • Turn once until both sides are browned about 2-3 minutes on each side.
  • Transfer with a slotted spoon to paper towels to drain.
  • If desired you can roll in sugar or cinnamon sugar or glaze.
  • These are best served warm.

POTATO KLUBB (NORWEGIAN POTATO DUMPLINGS)



Potato Klubb (Norwegian Potato Dumplings) image

This is a traditional Norwegian main dish. My grandmother always served it with fresh peas. As good as the potato klubb are the first day, they're even better the second day sliced and fried in butter until golden brown. We like to have them for breakfast with fried eggs.

Provided by Vickie Spencer

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon ground black pepper
4 cups potatoes, peeled and grated
2 tablespoons grated onion
8 ounces cooked ham, cut into 1 inch cubes
2 teaspoons salt
1 cup melted butter

Steps:

  • Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.
  • Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.
  • Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.

Nutrition Facts : Calories 378 calories, Carbohydrate 37.7 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 14.6 g, Sodium 910.8 mg, Sugar 0.8 g

SMULTRINGER NORWEGIAN DOUGHNUTS



Smultringer Norwegian Doughnuts image

For Zaar 6 tour. They say these are best hot, not cold. Norwegians eat these from a truck in the winter time. The baking powder seems excessive to me, but maybe because of overnight sitting it needs more.

Provided by Dienia B.

Categories     Quick Breads

Time P1DT10m

Yield 10 serving(s)

Number Of Ingredients 8

3 eggs
3/4 cup sugar
2/3 cup whipping cream
2/3 cup sour cream
3 cups flour
2 tablespoons baking powder
1 teaspoon cardamom
2 tablespoons butter, melted

Steps:

  • Beat eggs and sugar until light and fluffy.
  • Whip crream and sour cream together.
  • Sift flour, baking powder and cardamom together.
  • Add alternately, with butter and cream mixture, to the egg mixture.
  • Mix lightly together.
  • Refrigerate overnight.
  • Roll out dough.
  • Cut doughnuts.
  • Reroll scraps and cut out doughnuts.
  • Have oil at 350 degrees Fahrenheit.
  • Deep fry, a few at time, until golden, 3 to 4 minutes.

Nutrition Facts : Calories 322.8, Fat 13, SaturatedFat 7.4, Cholesterol 91.6, Sodium 278.7, Carbohydrate 45.4, Fiber 1.1, Sugar 15.7, Protein 6.5

PENNSYLVANIA DUTCH POTATO DOUGHNUTS



Pennsylvania Dutch Potato Doughnuts image

My relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness. -Marlene Reichart, Leesport, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield about 4 dozen.

Number Of Ingredients 13

2-1/2 cups mashed potatoes or riced potatoes (without added milk, butter or seasonings)
1 cup whole milk
3 large eggs, room temperature, lightly beaten
2 tablespoons butter, melted
2 cups sugar
2 tablespoons baking powder
5 to 6 cups all-purpose flour
Oil for deep-fat frying
GLAZE:
2 cups confectioners' sugar
5 tablespoons half-and-half cream
1/2 teaspoon vanilla extract
Optional: Food coloring and sprinkles

Steps:

  • In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Refrigerate, covered, 1 hour., Divide dough in half. Turn each half onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , In a small bowl, mix glaze ingredients until smooth. Color glaze if desired. Dip doughnuts in glaze and sprinkles as desired.

Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

NORWEGIAN POTATO KLUB



Norwegian Potato Klub image

Norwegian Klub is a dish my mother made when we were growing up. I like to have it topped with bacon grease, and my wife likes them brushed with butter and sprinkled with sugar. Sliced and fried the next day these are a hearty breakfast meal. If you have a grinder, you may grind the potatoes instead of grating.

Provided by THOMAS ELLEFSON

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 6

Number Of Ingredients 5

6 slices bacon
2 cups all-purpose flour
½ teaspoon baking powder
10 medium potatoes, peeled and shredded
2 teaspoons salt

Steps:

  • Place bacon in a large skillet over medium-high heat. Remove bacon from the pan, and reserve the grease.
  • In a medium bowl, stir together the flour and baking powder. Stir in potatoes to make a sticky dough.
  • Bring a large pot of water to a boil, and add 2 teaspoons of salt. Squeeze the potato mixture into 6 or 7 dumplings, or your desired size. Drop carefully into the boiling water. Simmer for 45 to 60 minutes. Remove to a platter with a slotted spoon.
  • Serve with bacon grease brushed over the top, and crumbled bacon. These may also be sliced and fried the next day for another great meal.

Nutrition Facts : Calories 553.5 calories, Carbohydrate 94.1 g, Cholesterol 19 mg, Fat 13.3 g, Fiber 8.9 g, Protein 14.7 g, SaturatedFat 4.4 g, Sodium 1071.2 mg, Sugar 2.9 g

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