Vegetable oil for frying
In a deep bowl, sift together dry ingredients. With a fork, just as if you were making pie crust, cut in shortening, adding water slowly. Knead approximately 40 times on a generously floured board. Roll out until about 1/2 inch thick; use a jelly jar or biscuit cutter to cut in rounds. Heat oil in frying pan with tall sides. Fry cakes until golden brown. Remove from oil and drain on paper towels. Serves 6.
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|Serving Size: 1 Serving (92g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 74 (25%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 4.3mg||1 %|
|Sodium 157.7mg||5 %|
|Potassium 67mg||2 %|
|Total Carbohydrate 48.2g||14 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 46.5g|
|Protein 6.5g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 297
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