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⬅️ Previous capture (2023-03-20)
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MAIN INGREDIENT
2 c Mashed potatoes Cheese, any type (optional)
Salt and pepper, to taste
BATTER
1/2 c Flour 1 ts Salt
1 Egg 1/2 c Milk
DEEP FRYER
Oil or lard, sufficient For deep frying
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
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