15
YIELD: 6 SERVINGS
POTATO PUFFS
1 cup mashed potatoes (soft at room temperature)
1/2 cup sifted flour
1 teaspoon double-acting baking powder
1/4 teaspoon salt
1 slightly beaten egg
1 teaspoon minced parsley
7 cups oil
1. Pour 7 cups of oil into deep fryer.
2. Preheat the deep fryer to 385°F.
3. Combine 1/2 cup sifted flour, 1 teaspoon double acting baking
powder and 1/4 teaspoon salt.
4. Mix in 1 cup mashed potatoes. The potatoes should be soft
at room
temperature. If they are not, then add a little hot milk
or water and beat.
5. Add 1 slightly beaten egg and 1 teaspoon minced parsley.
6. Drop by the spoonfuls into hot oil.
7. Fry for 4 minutes or until golden brown.
8. Drain on absorbent paper.
YIELD: 4 SERVINGS
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