| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Pittsburgh |
Vegetable |
6 |
Servings |
INGREDIENTS
| 8 |
|
Potatoes; peeled |
|
|
Salt & pepper |
|
|
Freshly grated Parmesan cheese |
| 4 |
|
Eggs; separated |
|
|
Flour |
| 10 |
oz |
Almonds; chopped |
|
|
Oil for deep frying |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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