| 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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