Potato Fritters

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 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.


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.