Berni potato

6 Servings

Ingredients

Quantity Ingredient
8 Potatoes; peeled
Salt & pepper
Freshly grated Parmesan cheese
4 Eggs; separated
Flour
10 ounces Almonds; chopped
Oil for deep frying

Directions

Preheat oven to 325 F. Boil potatoes until done then remove & whip until very smooth. Add salt & pepper to taste. Add cheese to taste, and adjust seasonings accordingly. Add unbeaten egg whites to potatoes and allow to cool. When cool, scoop potatoes w/ a 4-oz. ice cream scoop. Roll scooped potatoes w/ your hands until elongated in shape. Set aside while you beat egg yolks. Dip potato `rolls' lightly in flour, then in beaten yolks, then in chopped almonds. Deep-fry and finish by baking in preheated oven 5-10 min. Egg whites are used in the potatoes as a bonding agent.

LE MONT

GRANDVIEW AVE.;PITTSBURGH

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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