Using a little flour, shape the Duchess mixture into potato cakes approximately 2 inches in diameter.
Shallow fry in hot butter and oil until golden brown on one side. Turn over carefully and fry other side.
If the potato is cold and firm, cut into strips two inches long, one inch wide and one-half inch thick, otherwise shape into flat cakes one-half inch thick. Dip the strips or cakes first into the melted fat and then into the egg, which has been slightly beaten, and lay them carefully on a greased pan. Cook in a hot oven (400- 450 F.) until brown.©Al (Alex-Alexander) D. Girvan. All rights reserved.
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