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Almond Potato Balls

14 ounces small potatoes

1 ounce butter

2 green onions, minced

Pinch of salt

6 ounces all-purpose flour

1 egg, beaten

3 ounces crushed almonds

4 cups vegetable oil

Cook and mash the potatoes. Combine mashed potatoes, butter, green onions and salt. Chill. Shape the mixture into balls. Roll in flour, dip in egg and roll in crushed almonds. Deep fry in the oil until golden brown. Drain on paper towels and serve.

Makes 4 servings.

Recipe adapted from "Crème de Colorado," by Junior League of Denver.