Leftover, cold mashed potatoes. They must be cold & stiff. Anywhere from 1-2 cups of them. Just used however much you have leftover. If it is 1-2 cups, add one egg. If a lot more, you might want 2 eggs. Add lots of onion powder (not onion salt). Add enough flour to make it not runny, but not stiff like dough. Consistency like thick mashed potatoes. Drop by tablespoon fulls in about 1/4 inch hot cooking oil, not olive oil. Brown on both sides. That's it.
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