8 potatoes, peeled
Salt and pepper
Parmesan cheese, freshly grated
4 eggs, separated
250 ml (1 cup) all purpose cake flour
10 oz. chopped nuts
Oil for deep frying
Method: Preheat oven to 325°F. Boil potatoes until done then remove and whip until very smooth. Add salt and pepper to taste. Add parmesan and seasonings to taste. Add unbeaten egg whites to potatoes and allow to cool. When cool, scoop potatoes with a 4-oz. ice cream scoop. Roll scooped potatoes into roll shapes. Set aside while you beat egg yolks. Dip potato ‘rolls’ lightly in flour, then in beaten yolks, then in chopped nuts. Deep-fry and finish by baking in preheated oven 5-10 minutes. Serves 6