Title: Potetboller (Norwegian Potato Balls)
Categories: Potato Norwegian
Yield: 4 Servings

1	c	Boiling water
1	c	Dry instant mashed potatoes
8		Canned anchovy fillets, finely minced
1	tb	Flour
1	tb	Chopped parsley
1/2	ts	Salt
1/2	ts	Dry mustard
1/4	ts	Pepper
1/8	ts	Mace
1		Egg yolk
1	c	Bread crumbs

Oil for deep frying

Add boiling water to instant mashed potatoes. Add finely minced anchovy fillets, flour, parsley, salt, mustard, pepper and mace; mix well. Form into walnut-sized balls, coat with beaten egg yolk, then bread crumbs, and deep fry in hot oil (375F) a few at a time until golden brown.

4 servings

previous

next