Grandmother's Kinklings

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"Here's the recipe for those who want to make Kinklings. Copied from the Frederick Post, January 30, 1975"

Serves | Prep Time | Cook Time

Why I Love This Recipe

Enough flour to make a stiff dough (about 10 cups)

Yield: about 8 dozen

Ingredients You'll Need

1 1/2 cups sugar
3 eggs
3 1/2 cups warm water
1 cup lard or shortening
1 cup cooked mashed potatoes
2 teaspoons salt
2 yeast cakes, regular size (One (1/4-ounce) yeast packet of dry yeast OR 1 cake fresh, compressed yeast EQUALS 2- 1/4 teaspoons dry yeast (active dry or instant active dry)


Dissove yeast in 1/2 cup warm water. (A teaspoon of sugar in the yeast will activate it)

Cream sugar and shortening, add beaten eggs and remaining ingredients. Add part of flour and stir well. Add more flour to make a stiff dough.

In large bowl set in warm place to rise double in bulk. Roll out 1/2 inch thick and cut. Let rise again. Fry in deep fat. shake in bag of powdered sugar. Eat warm!

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