MAIN INGREDIENT
2 c  Mashed potatoes
Salt and pepper, to taste
Cheese, any type (optional)

BATTER
1/2 c Flour
1 Egg
1 ts Salt
1/2 c Milk

DEEP FRYER
Oil or lard, sufficient
For deep frying

Make mashed potatoes into golf-ball or small balls. Add cheese(s), as per
taste. Freeze for 2 hours, or more.

Make batter from flour, milk, egg and salt. Gently dip mashed potato balls
in batter, being careful that all exposed potato is coated with batter.

Deep fry in hot oil/fat until golden-brown.

Serve as a side dish, in place of any other form of potatoe.

This is a semi-original dish, developed the hard way, from a meal I had in
a French restuarant in Quebec.
From the very weird kitchen of &&& Dan and Bonnie Ceppa &&& + kid-lings