Title: Potato Puffs with Almonds
Categories: Vegetable
Yield: 20 Puffs

1/4	c	Butter
1/2	c	Water
6	tb	All purpose flour
2		Eggs
3	c	Riced cooked potatoes
1	ts	Salt
1/2	ts	White pepper
1	c	Blanched almonds

Combine the butter and water in a small saucepan and place over low heat until the butter is melted and the mixture comes to a boil. Increase the heat to medium and add the flour. Remove from the heat and beat until smooth. Add the eggs, one at a time, beating well after each addition. Cover and let stand until cold. Do not refrigerate. Dry the potatoes in a pan over low heat, stirring constantly. Add the egg mixture, salt and pepper and blend thoroughly. Shape into walnut sized balls, using one tablespoon of potato mixture for each, then roll in almonds until coated. Deep fry several at a time untl golden brown, draining on paper towels.

A heartier variation is to add one cup of finely diced ham with the egg mixture and rolling in flour instead of almonds.

From: Tom Young Date: 26 Feb 97 National Cooking Echo Ä

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