International Styles

Fried Potato Balls

Using a vegetable scoop slice out small balls from big, pared, raw potatoes. Let them soak for ½ an hour in very cold or ice water, to take out the starch. Drain and dry on a cloth. After that fry in piping hot fat for about 10 or so minutes in a frying-pan. Drain thoroughly, season, and serve hot. They can be garnished with chopped parsley.

The potato balls may also be slice from cold, cooked potatoes, and browned in the same way. Potato balls can be served with boiled fish. (see fish recipes.)




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