Oster 3246 manual Dauphinepotatoes, Fried Potato Balls

2 tablespoons cream

2 beaten egg yolks

l/2 teaspoon any baking powder

Using a vegetable slicer, slice as thin as possible: Peeled Idaho potatoes

Soak the slices in cold water, changing the water twice. Drain and dry well. Heat to 380°F: Peanut or corn oil

Drop the separated slices into the hot oil in a frying basket. Shake the basket or stir the potatoes several times to prevent the chips from sticking together. Cook until they are golden. Drain and place on absorbent paper to get rid of any excess fat.

DAUPHINEPOTATOES

Preheat deep fryer to 350°F. For every cup:

Freshly Mashed Potatoes add:

to cup Pate a Choux seasoned with:

A grating of nutmeg

Shape the potato mixture into 1 to l-1/2 inch balls or fill into a pastry bag with a large plain tube. Roll in: White dry bread crumbs

Deep fry for 3 to 4 minutes and allow the heat’of the fat to increase to 370°F until the potato balls are golden, Drain on absorbent paper. Add salt and serve at once.

FRIED POTATO BALLS

Preheat deep fryer to 380°F. Prepare:

2 cups hot Riced Potatoes, 4 medium size potatoes Add to them:

2 tablespoons butter

cup grated cheese

teaspoon salt

a few grains cayenne

Whip these ingredients until they are light. Shape them into balls. Roll the balls in: F l o u r

then in:

1 egg, diluted and beaten with 2 tablespoons water and in:

Sifted bread crumbs

Fry the balls in deep fat. Drain them on absorbent paper. Serve at once.

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