| 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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”