This is a print preview of "Fasnachts" recipe.

Fasnachts Recipe
by Glenn


Potato doughnuts traditionally served on Shrove Tuesday, the day before the start of Lent. Originally done to use up lard and others of the typical foods that were given up for Lent. Many in Lancaster County, PA consider it good luck to have a Fasnacht on Fasnacht Day. Traditionally the dough was cut into squares and fried but new traditions have allowed them to be cut into doughnut shapes and the "holes" have become a treat. This recipe is from the Lititz Church of the Brethren (when it was on Center Street) and was saved by my grandmother Eva M. Koehler.

Rating: 5/5
Avg. 5/5 2 votes
Prep time: United States American
Cook time: Servings: 144


  • 4 cups Mashed Potatoes
  • 4 cups Granulated Sugar
  • 1/2 cup Shortening (Crisco preferred)
  • 8 Eggs (beaten)
  • 2 cups Milk (minimum 2%)
  • 2 tsp. Salt
  • 1/3 cup Baking Powder
  • 16 cups sifted Flour


  1. Mix ingredients thoroughly.
  2. Roll out and cut into doughnut shapes using a drinking glass and a communion cup (shot glass).
  3. Drop into hot lard (preferred) or oil, turn over and remove when golden brown.
  4. Dust with sugar or eat plain with King Syrup.