Fried Potato Balls

Ingredients

• Wash and pare large potatoes
• Soak in cold water, one hour
• the time required being about ten minutes

Method

1. 1

   Shape potatoes into small balls, soak in cold water, drain, and dry.

2. 2

   Fry in deep fat until browned and soft throughout.

3. 3

   Drain on brown paper and sprinkle with salt.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 65. The excerpt below is the record exactly as published.

fried potato balls. ‘A crown of lamb may be ordered to be prepared at the market. GREEN PEAS. Open one can peas, put in purée strainer, pour over three quarts cold water, and let stand one-half hour. Put in sauce pan, with four tablespoons butter, and one- half teaspoon, each, sugar and salt. Bring to boiling point, and serve very hot. FRIED POTATO BALLS. Wash and pare large potatoes, and shape into small balls, using a French vegetable cutter. Soak in cold water, one hour, drain and dry on a towel. Fry in deep fat until well browned, and soft throughout, the time required being about ten minutes

Cook this with the app: pantry check, scaling, and the assistant.