2
boiling potatoes (about 9 ounces total)
Salt
2 large
eggs
½ cup
chopped walnuts
Freshly ground
pepper
5 to 6
cups vegetable oil, for deep-frying
Put potatoes in a saucepan, cover with water, and add salt. Bring to a boil, cover, and simmer about 25 minutes or until tender.
 |
| I don't know if my potatoes were bigger than the recipe expected or what, but I had to nuke them for a few minutes after this to make them mash-able. |
Drain,
peel, and mash. Mix with eggs and walnuts and season with salt and pepper to
taste.
 |
| All mixed up and ready to go! |
Heat oil for deep frying to 360F; if a deep-fat thermometer
is not available, test by adding a small piece of potato mixture to oil—it
should bubble energetically.
Take a round teaspoonful of potato mixture. Dip another
teaspoon into hot oil and use it to push mixture off other spoon into oil. Do
not push it from high up or oil will splash. Continue making more fritters from
remaining mixture but do not crowd them in oil.
 |
| Got enough room there, little fritters? |
Fry 2 to 3 minutes or until
golden brown on all sides. Transfer to a tray lines with paper towels. Keep
warm by placing in a 300F oven with door ajar while frying rest. Serve hot.
 |
| Little balls of greasy goodness. |
My Rating: 3/5 "If you're a fried food junkie, these will totally be your bag. (It's not so much my thing these days, although I love fried stuff in small doses.) The walnuts add a nice mellow tone to the potatoes. In fact, I could have handled more walnuts than the recipe calls for. The fritters are just crispy enough on the outside to stay together and they're nice and bite-sized."
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