Deep fried mashed potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Mashed potatoes |
| Salt and pepper, to taste | ||
| Cheese, any type (optional) | ||
| ½ | cup | Flour |
| 1 | Egg | |
| 1 | teaspoon | Salt |
| ½ | cup | Milk |
| Oil or lard, sufficient | ||
| For deep frying | ||
Directions
MAIN INGREDIENT
BATTER
DEEP FRYER
Make mashed potatoes into golf-ball or small balls. Add cheese(s), as per taste. Freeze for 2 hours, or more.
Make batter from flour, milk, egg and salt. Gently dip mashed potato balls in batter, being careful that all exposed potato is coated with batter.
Deep fry in hot oil/fat until golden-brown.
Serve as a side dish, in place of any other form of potatoe.
This is a semi-original dish, developed the hard way, from a meal I had in a French restuarant in Quebec. From the very weird kitchen of &&& Dan and Bonnie Ceppa &&& + kid-lings