Vet Bollen Recipe

Name: Vet Bollen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 large baking potatoes, peeled and cubed; 1 1/4 cups white sugar; 2 eggs; 1/2 teaspoon salt; 1 cup whole milk; 2 3/4 cups flour; 2 tablespoons baking powder; 1 cup raisins (plumped in water); powdered sugar; canola oil

Servings: persons

3 large baking potatoes, peeled and cubed
1 1/4 cups white sugar
2 eggs
1/2 teaspoon salt
1 cup whole milk
2 3/4 cups flour
2 tablespoons baking powder
1 cup raisins (plumped in water)
powdered sugar
canola oil

1
Cook potatoes in salted water. Mash and set aside.
2
Mix the next seven ingredients well.
3
Add to mashed potatoes and blend well.
4
Heat your oil for frying. It is ready when a pinch of dough dropped in bubbles and browns quickly.
5
If your potatoes were starchy enough, you will be able to scoop up some dough and roll into balls. Make them about walnut size.
6
If dough is too loose, drop the dough in using a teaspoon.
7
Cook until browned, turning if needed. I suggest testing one ball when browned so you will be able to open it to see if it is done inside.
8
Drain the balls and while just warm, roll in powder sugar.
9
These are best when eaten warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large baking potatoes, peeled and cubed, 1 1/4 cups white sugar, 2 eggs, 1/2 teaspoon salt, and more.

Yes, Vet Bollen falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vet Bollen

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