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Pontchartrain Wine Cellar's Garlic and Potato Balls

To each cup of well mashed potatoes add:

1 T. butter
1/8 t. garlic powder
1/8 t. onion salt
1/4 t. flaked parsley
sprinkle of cayenne pepper
dash of white pepper
dash of salt
1 egg yolk

Mix above ingredients well and refrigerate for 1/2 hour.

Use 2 T. mixture and form into balls until all has been used up. Roll the balls in Progresso seasoned breadcrumbs and then dip into a mixture of 1 beaten egg and 2 T. of vegetable oil and roll again in the breadcrumbs. Place on waxed paper and refrigerate for 1/2 hour.

Fry in deep oil heated to 390F. until golden brown. Do not over-crowd in the pan. Place on a cookie sheet and cover with foil and keep warm in a 275F. oven until all are fried.

1 C. will make 2 servings.

 

 

    
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