"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 c sugar 2 eggs 1 c milk 1 t vanilla 4 T shortening 1 c mashed potatoes flour 3 t baking powder 1 t lemon extract
Cream the shortening. Add sugar and mix well. Add well beaten eggs, the potatoes and milk. Sift dry ingredients together, use just enough flour to roll. Cut in 3x1/2" oblongs. Cut a slit in the center of each and pull through the slit.
Fry in deep fat. Cloves may be added to fat to have a spicy tang.
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