BUTTERNUT SQUASH DOUGHNUTS
My mother and I used to make several batches of these cake doughnuts at a time. They're not only different, they're delicious, too!
Provided by Taste of Home
Time 35m
Yield about 2 dozen.
Number Of Ingredients 16
Steps:
- In a bowl, combine the eggs, sugar, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to squash mixture and mix well. Cover and refrigerate for 2 hours (dough will be very soft)., Turn onto a heavily floured surface; roll to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. , Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with sugar if desired.
Nutrition Facts :
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