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Potato Puffs
6
helpings- Difficulty
Easy
- Ready in
25 min
Published 1861
Ingredients
9 - deep fat
- salt
Method
Scrub, peel and rinse the potatoes. Cut them lengthwise into slices about 3/16 in. thick. Trim into ovals or oblongs; drop into cold water. Rinse and drain. Dry in a clean cloth. Put the potato slices into the frying-basket and lower them gently into hot, deep fat at 320° F. Cook until just soft but not coloured. Lift out the basket Reheat the fat to 350° F., put in the basket and
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