Name: Deep-Fried Mashed Potatoes
Ingredients: 2 c Mashed potatoes; Salt and pepper, to taste; Cheese, any type (optional); 1/2 c Flour; 1 Egg; 1 ts Salt; 1/2 c Milk; Oil or lard, sufficient; For deep frying

Ministers never write or preach so well as when under the cross; the Spirit of Christ and of glory then rests upon them. It was this, no doubt, that made the Puritans such burning and shining lights. When cast out by the black Bartholomew-act [the 1662 Act of Uniformity] and driven from their respective charges to preach in barns and fields, in the highways and hedges, they in an especial manner wrote and preached as men having authority. Though dead, by their writings they yet speak; a peculiar unction attends them to this very hour.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	French	Vegetables	4	Servings

INGREDIENTS

2	c	Mashed potatoes
		Salt and pepper, to taste
		Cheese, any type (optional)
1/2	c	Flour
1		Egg
1	ts	Salt
1/2	c	Milk
		Oil or lard, sufficient
		For deep frying

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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