(by Shirley McNevich)
1 cup leftover mashed potatoes
1 cup flour (do NOT sift)
1 tsp. baking powder
1 tsp. salt
1/2 tsp. pepper
1 beaten egg
1 TBSP chopped fresh parsley
1/4 cup finely chopped onions
5 TBSP milk
canola oil
In a bowl add mashed potatoes, flour, baking powder, salt and pepper--stir until mixed. Add beaten egg, chopped parsley, chopped onions and milk--stir well. Fill a cast iron skillet almost half full with canola oil--turn heat to medium. To test if oil is hot enough, tear off a small piece of bread and drop it into the canola oil--it should brown in one minute if oil is hot enough. When oil is ready, drop potato mixture by tablespoonfuls into the hot oil. Cook them until browned, then place on paper towels to drain. Repeat with all potato mixture.
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