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Using a vegetable slicer, slice as thin as possible:
Peeled Idaho potatoes
Soak the slices in cold water, changing the water twice. Drain and dry well. Heat to 380°F:
Peanut or corn oil
Drop the separated slices into the hot oil in a frying basket. Shake the basket or stir the potatoes several times
to prevent the chips from sticking together. Cook until they are golden. Drain and place on absorbent paper
to get rid of any excess fat.
DAUPHINE POTATOES
Preheat deep fryer to 350°F.
For every cup:
Freshly Mashed Potatoes
add:
to
cup Pate a Choux
seasoned with:
A grating of nutmeg
Shape the potato mixture into 1 to l-1/2 inch balls or fill into a pastry bag with a large plain tube. Roll in:
White dry bread crumbs
Deep fry for 3 to 4 minutes and allow the heat'of the fat to increase to 370°F until the potato balls are golden,
Drain on absorbent paper. Add salt and serve at once.
FRIED POTATO BALLS
Preheat deep fryer to 380°F.
Prepare:
2 cups hot Riced Potatoes, 4 medium size potatoes
Add to them:
2 tablespoons butter
cup grated cheese
teaspoon salt
a few grains cayenne
Whip these ingredients until they are light. Shape them into balls. Roll the balls in:
F l o u r
then in:
1 egg, diluted and beaten with 2 tablespoons water
and in:
Sifted bread crumbs
Fry the balls in deep fat. Drain them on absorbent paper. Serve at once.
2 tablespoons cream
2 beaten egg yolks
l/2 teaspoon any baking powder
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