Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 2 boiling potatoes (about 9 ounces total)
- Salt
- 2 large eggs
- 1/2 cup chopped walnuts
- Freshly ground pepper
- 5 to 6 cups vegetable oil, for deep frying
Preparation:
Put potatoes in a saucepan, cover with water, and add salt. Bring to a boil, cover, and simmer about 25 minutes or until tender. Drain, peel, and mash. Mix with eggs and walnuts and season with salt and pepper to taste.Heat oil for deep frying to 360 degrees F.; if a deep-fat thermometer is not available, test by adding a small piece of potato mixture to oil - it should bubble energetically.
Take a round teaspoonful of potato mixture. Dip another teaspoon into hot oil and use it to push mixture off other spoon into oil. Do not push it from high up or oil will splash. Continue make more fritters from remaining mixture but do not crowd them in oil. Fry 2 to 3 minutes or until golden brown on all sides. Transfer to a tray lined with paper towels. Keep warm by placing in a 300 degree F. oven with door ajar while frying rest. Serve hot.
Yield: about 4 servings
Recipe Source: Faye Levy's International Jewish Cookbook by Faye Levy (Warner Books)
Reprinted with permission.
