Best fried potato balls

(Recipe #17, page 71)

Boil the potatoes with the requisite salt until soft, drain as dry as possible, and mash very fine; stir in some eggs, a knob of butter, and a little good milk along with nutmeg. Form into round or oblong balls, sprinkle with zwieback crumbs, and fry in butter until light brown.

A pleasant accompaniment to leafy greens, or a salad at supper.

Translated by David Green.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s