Deep-fried Mashed Potatoes
| 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 | t | Salt |
| 1/2 | c | Milk |
| Oil or lard, sufficient | ||
| For deep frying |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 90
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 48.9mg
Sodium: 613.8mg
Potassium: 76.8mg
Carbohydrates: 13.5g
Fiber: <1g
Sugar: 1.6g
Protein: 4.2g