First, I made mashed potatoes and put them in the fridge for about 30 minutes so they stiffened up. Once cold, they were much easier to form into little ovals. You have to work quickly because the heat from your hands will soften the potatoes and they become difficult to form. Once formed, you can dip them in egg wash and then into Italian breadcrumbs. Saute them until lightly browned and then baked in the oven until they are hot all the way through. These are fussy little things, but taste great.
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