(by Shirley McNevich)
1 quart of mashed potatoes (fresh or leftovers)
1 tsp. salt
1/2 tsp. pepper
3 beaten eggs
3 heaping TBSP flour
1/2 cup fresh parsley (finely chopped)
1/2 of a medium onion (finely chopped)
1/2 cup finely chopped celery/yellow celery leaves
canola oil for frying
In a bowl add mashed potatoes, salt, pepper and beaten eggs--mix well. Add chopped parsley/onions/celery--stir well. Add flour--mix well. Put 1-2 TBSP of canola oil into a hot frying pan. Drop tablespoonfuls of the batter into hot oil--batter will spread out like a pancake. Brown them on both sides, then place them on paper towels to cool. Continue with all batter (adding more canola oil for frying when necessary).
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