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| 2 Tasse | potatoes mashed |
| | salt |
| | pepper |
| | Cheese, any type (optional) |
| 1/2 Tasse | flour |
| 1 | egg |
| 1 Teelöffel | salt |
| 1/2 Tasse | milk |
| | Oil or lard, sufficient |
| | For deep frying |
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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 MM0320-5.zip Short Circuit Bbs Massillon, Ohio (216) 832-1116
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