Yield: 4 Servings
|2 cups||Mashed potatoes|
|Salt and pepper, to taste|
|Cheese, any type (optional)|
|Oil or lard, sufficient|
|For deep frying|
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini