Fastnachts, Pennsylvania Dutch - cooking recipe

Ingredients

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

Preparation

Prepare 1 cup freshly riced potatoes.
Beat well 2 eggs.
Add very slowly, beating constantly, 2/3 cup sugar.
Stir in potatoes and 1 cup buttermilk or yogurt, and 2 tblspns melted butter.
Sift before measuring 4 cups all-purpose flour.
Resift w/ 2 tspns double acting baking powder, 1 tspn baking soda, 2/3 tspn salt, and 1/3 tspn nutmeg or cinnamon.
Stir in sifted ingredients into potato/egg mixture until blended.
Chill dough until easy to handle.
Roll out to 1/2 inch thick and cut.
Cook in oil at 375\u00b0 F.
It's easiest to add them to the oil w/ a pancake flipper.
Flip as soon as brown on one side.
Takes about 3 minutes to cook one fastnacht.