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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 20 |
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Great way to use up left over potatoes. Ingredients:
1/2 cup butter |
1 cup water |
2 teaspoons salt |
1 cup all-purpose flour (sifted) |
4 large eggs |
7 -8 medium potatoes |
1/2 teaspoon ground nutmeg |
1/2 teaspoon black pepper |
1 cup panko breadcrumbs (optional) |
1/2 cup olive oil |
Directions:
1. Bring first 3 ingredients to boiling in 1 quart saucepan.
2. Add flour all at once. Stir, cook over low heat for 1-2 minutes or until mixture leaves side of pan and forms ball. Cool slightly.
3. Beat in 1 egg at a time (chou paste).
4. Peel potatoes, boil and mash until fluffy. Add to chou paste. Mix well.
5. Shape into 1 inch balls. Roll in panko.
6. Fry in olive oil for 2-3 minutes or until browned. Make sure oil is very hot before adding potato balls.
7. Drain on paper towels.
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