Ingredients
2 eggs
1 c. leftover mashed potatoes
1/2 c. all-purpose flour
1 heaping tsp. baking powder
dash of salt
oil in deep fryer
Method
Sources
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Digital pH meter for fermentation monitoring, acid levels
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
French pastry masterclass — pâte brisée, feuilletée, choux, puff
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Digital pH meter for fermentation monitoring, acid levels
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
French pastry masterclass — pâte brisée, feuilletée, choux, puff
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Heat oil to 375°. In a mixing bowl, beat eggs. Add leftover mashed potatoes. Add flour, salt and baking powder. Drop by heaping teaspoonfuls into hot oil. Do about 5 or 6 at a time. Fry 3 to 4 minutes, turning or until golden brown. Watch since they brown quickly. Drain on paper towels. Makes 1 to 2 dozen, depending on your size heaping teaspoonful!