Potato Fritters

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 2 cups hot riced potatoes.
  • 2 tablespoons cream.
  • 2 tablespoons wine.
  • 1 teaspoon salt.
  • Few gratings nutmeg.
  • Few grains cayenne.
  • 3 eggs.
  • Yolks 2 eggs.
  • ½ cup flour.

Method

Add cream, wine, and seasonings to potatoes; then add eggs well beaten, having bowl containing mixture in pan of ice water, and beat until cold. Add flour, and when well mixed, drop by spoonfuls in deep fat, fry until delicately browned, and drain on brown paper.