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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.

Prep time:
Cook time:
Servings: 144


Cost per serving $0.07 view details


  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.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 29g
Recipe makes 144 servings
Calories 86  
Calories from Fat 11 13%
Total Fat 1.2g 2%
Saturated Fat 0.33g 1%
Trans Fat 0.24g  
Cholesterol 11mg 4%
Sodium 177mg 7%
Potassium 36mg 1%
Total Carbs 16.87g 4%
Dietary Fiber 0.4g 1%
Sugars 5.81g 4%
Protein 1.91g 3%



  • Jann from PA
    October 3, 2012
    I remember helping out in the basement kitchen making the donuts. First "job" was putting the donuts into a paper bag and shaking it to coat them. Donut holes, yum!
    I've cooked/tasted this recipe!

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