Yield: 4 servings
Measure | Ingredient |
---|---|
2 cups | Mashed potatoes |
\N \N | Salt and pepper, to taste |
\N \N | Cheese, any type (optional) |
½ cup | Flour |
1 \N | Egg |
1 teaspoon | Salt |
½ cup | Milk |
\N \N | Oil or lard, sufficient |
\N \N | For deep frying |
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