This recipe goes with Stuffed Veal Roast With Dauphine Potatoes
Yield: 18 (1 1/2-inch) potatoes
- 2 pounds potatoes
- 2 eggs
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- Vegetable oil
- Cook potatoes in boiling salted water to cover 20 minutes or until tender. Cool slightly. Peel and mash. Add eggs, cheese, flour, and salt; mix well.
- With floured hands, shape potato mixture into 1 1/2-inch balls. Deep fry in hot oil (375°) until potatoes are golden brown. Drain well on paper towels.
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