International Styles

Potato Fritters Recipe

Boil and peel the potatoes, grate or mash them, add 4 thoroughly-beaten eggs, a small dollop of cream, chopped parsley, chives, salt, and spice, and mix the whole thoroughly together. Drop a teaspoon-ful of this paste into a pan of boiling lard or butter, when it will sthoroughly into a light fritter. Or, take the mealy part of potatoes roasted; beat it in a mortar with a small amount of fine salt, 1 spoonful of brandy, some fresh butter and cream. Mix the whole, adding gradually 1 thoroughly-beaten egg; shape the paste into small balls, which roll in flour, fry, and serve, sprinkled with powdered sugar.




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