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Potato Balls

Serves: 5

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Note: plan ahead these need to stay in the fridge for 2 hours before frying...prep time includes chilling time but does not include boiling the potatoes


   2 pounds potatoes, peeled
   2 egg yolk
   1/2 cup grated Parmesan cheese
   3 tablespoons finely chopped onions
   2 tablespoons vegetable oil
   1/4 cup finely chopped fresh parsley
   2 tablespoons vegetable oil
   1 teaspoon pepper
   Flour for rolling balls
   2 eggs beaten
   Oil for frying


1. Boil the potatoes in salted water until done.
2. In a large bowl, mash the potatoes, (DO NOT add any butter, milk or cream), and combine with the egg yolks and the Parmesan cheese.
3. In a small frypan, saute the onions in 2 Tbsp oil until golden; add to the potato mixture, along with the parsley, chopped green onion, salt and pepper, stir until smooth.
4. Shape into small balls; roll in flour, then in the beaten egg, and then coat with bread crumbs.
5. Chill for 2 or more hours in the fridge.
6. Remove from fridge.
7. Heat the oil to 375 degrees; deep-fry until golden.
***NOTE*** if desired 1/2 - 3/4 cup shredded sharp cheddar cheese can be added also along with the egg yolks and the Parmesan cheese to the hot potato mixture when mashing.


Potato Balls comes from the Cook'n Deep Fried collection. Click here to order this CD or download this brand-name recipe set right now!







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