Potato Fritters
A dish that starts with hot riced potatoes and finishes with cream.
contains glutencontains dairycontains eggscontains alcohol
Ingredients
US
Metric
- 470 ml hot riced potatoes
- 30 ml cream
- 30 ml wine
- 5 ml salt
- Few gratings nutmeg
- Few grains cayenne
- 3 eggs
- Yolks 2 eggs
- 120 ml flour
Make it lactose-friendly
- 2 tablespoons cream → lactose-free cream or coconut cream
Steps
- Add cream, wine, and seasonings to potatoes; then add eggs well beaten, having bowl containing mixture in pan of ice-water, and beat until cold. Add flour, and when well mixed, drop by spoonfuls in deep fat, fry until delicately browned, and drain on brown paper.
Nutrition (estimated, per serving)
| Calories | 369 |
|---|---|
| Protein | 16.2 g |
| Fat | 10.4 g |
| Carbs | 51.2 g |
| Fiber | 4.0 g |
| Sodium | 1307 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States