Potato beignets

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Poteter, s. 77 (falt i det fri)

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1
Make the dough
Beat the butter until pale and add the mashed cold potatoes, preferably boiled the day before. Add the egg yolks, egg, sugar and lemon zest.
2
Shape and fry
Shape the dough into oblong, slightly flat cakes and fry them until nicely brown in lard.
3
Serve
Sprinkle sugar or vanilla sugar over the finished beignets and serve them with jam.

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