Potato Balls, Fried

Ingredients

• 1 lb. of potatoes
• 1 pinch of pepper
• % lb. of butter
• 4 yolks of eggs
• % cup of flour
• 1 tbsp. of Parmesan cheese
• 1 cup of roll crumbs
• 1 pinch of nutmeg
• Lard for frying

Method

1. 1

   The potatoes are boiled, peeled, grated or mashed.

2. 2

   Cream the butter, stir in the yolks of eggs, Parmesan cheese, nutmeg, pepper and salt, the mashed potatoes and flour.

3. 3

   Balls, walnut size, are formed from this mass, rolled in roll crumbs and fried in hot lard to a nice golden yellow color.

4. 4

   The lard should be deep enough for the balls to float.

5. 5

   Drain in a colander or on paper.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 84. The excerpt below is the record exactly as published.

POTATO BALLS, FRIED. Quantity for 6 Persons. 1 lb. of potatoes 1 pinch of pepper % lb. of butter Salt to taste 4 yolks of eggs % cup of flour 1 tbsp. of Parmesan cheese 1 cup of roll crumbs 1 1 pinch of nutmeg Lard for frying

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