Berni potato
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Potatoes; peeled | |
| Salt & pepper | ||
| Freshly grated Parmesan cheese | ||
| 4 | Eggs; separated | |
| Flour | ||
| 10 | ounces | Almonds; chopped |
| Oil for deep frying | ||
Directions
Preheat oven to 325 F. Boil potatoes until done then remove & whip until very smooth. Add salt & pepper to taste. Add cheese to taste, and adjust seasonings accordingly. Add unbeaten egg whites to potatoes and allow to cool. When cool, scoop potatoes w/ a 4-oz. ice cream scoop. Roll scooped potatoes w/ your hands until elongated in shape. Set aside while you beat egg yolks. Dip potato `rolls' lightly in flour, then in beaten yolks, then in chopped almonds. Deep-fry and finish by baking in preheated oven 5-10 min. Egg whites are used in the potatoes as a bonding agent.
LE MONT
GRANDVIEW AVE.;PITTSBURGH
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .