| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Vegetables | Jewish | 4 | Servings | |
INGREDIENTS
| 2 | Boiling potatoes (about 9 oz. total) | |
| Salt | ||
| 2 | lg | Eggs |
| 1/2 | c | Chopped walnuts |
| Freshly ground pepper | ||
| 5 | c | Vegetable oil, for deep frying (up to 6) |
INSTRUCTIONS
from: Faye Levy's International Jewish Cookbook These mashed potato fritters make good appetizers for Hanukkak parties or crunchy accompaniments for roast or broiled chicken or meat. They can also be served like falafel, with a variety of salads Cut potatoes in a saucepan, cover with water, and add salt. Bring to a boil, cover and simmer about 25 minutes or until tender. Drain, peel and mash. Mix with eggs and walnuts and season with salt and pepper to taste. Heat oil for deep frying to 360 degs.F. If it a deep-fat thermometer is not available, test by adding a small piece of potato mixture to oil....It should bubble energetically. Take a round teaspoonfull of potatoe mixture. Dip another teaspoon into hot oil and use it to push mixture off into oil. Do not push from too high or oil will splash. Continue to make more fritters from remaining mixture but do not crowd them in oil. Fry 2-3 minutes or until golden brown on all sides. Transfer to a tray lined with paper towels. Keep warm by placing in a 200 degree F.Oven ajar while frying the rest . Serve hot. Serves 4. Posted to JEWISH-FOOD digest V96 #093 From: LeiG@aol.com Date: Tue, 3 Dec 1996 22:33:45 -0500
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