- 1 cup instant potato flakes
- 1-1/2 cups boiling water
- 2 tablespoons oil
- 1 teaspoon salt
- 1 cup flour
- 1-1/2 teaspoons baking powder
- fat for frying
In a large bowl combine the instant potatoes
and the boiling water. The potatoes will
swell up and absorb the water. Add the oil
and salt. Stir until well combined. Add the
flour and baking powder. Stir the mixture
making a soft dough. Allow it to cool
slightly, so it won’t burn you when you make
patties out of it.
Heat a skillet or griddle over medium-high
heat. Oil it lightly, so the Doodle-Bugs
won’t stick when you cook ‘em. Shape the
cooled potato mixture into patties about 3
inches wide, and 1/2 an inch thick. Place
them on the hot skillet and let them cook
until they are well browned on the
underside. Flip the Doodle-Bugs and brown
the remaining side. This recipe makes about
10 or 12 Doodle-Bugs.
I don’t know exactly where this recipe got
it’s name, but it is an old Southern
favorite. Originally Doodle-Bugs were made
with freshly cooked potatoes, or leftover
mashed potatoes. I have altered the recipe
to use instant potato flakes. These are best
served with very spicy main dishes,
especially those including cooked beans or
lentils. Doodle-Bugs are filling. With a
tall glass of milk or soy milk and a little
butter or margarine, they make a good hearty
snack for hungry children coming in from the
yard after an afternoon of hard play.
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