| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Appetizers, Main dish |
4 |
Servings |
INGREDIENTS
| 3 |
md |
Sweet Potatoes |
| 1 |
c |
Crushed Corn Flakes |
| 1 |
lg |
Egg |
| 1 |
tb |
Water |
INSTRUCTIONS
Parboil sweet potatoes for about 10 minutes. Drain, peel and cut into
strips. Mix egg with water and beat throughly. Seperate crushed corn flakes
in two seperate bowls, making two 1/2 cups each. Flour may be substitued
for one of the bowls of flakes. Dip the cut potatoes in the flour or
crushed flakes, then in the egg mixture and then again in the other bowl of
crushed flakes. Deep fry in oil (375 to 385 degrees) until browned. Drain
on absorbent paper and sprinkle with salt. A mixture of cinnamon and sugar
could also be used for a sweet tastse.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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