Deep Fried Mashed Potatoes

--MAIN INGREDIENT

-- 2 c Mashed potatoes

Salt and pepper, to taste , any type (optional)

---BATTER

--- 1/2 c Flour

1 Egg

1 ts Salt

1/2 c Milk

-DEEP FRYER

- Oil or lard, sufficient For deep frying Make mashed potatoes into golf-ball or small balls. Add cheese(s), as per taste. Freeze for 2 hours, or more. Make batter from flour, milk, egg and salt. Gently dip mashed potato balls in batter, being careful that all exposed potato is coated with batter. Deep fry in hot oil/fat until golden-brown. Serve as a side dish, in place of any other form of potatoe. This is a semi-original dish, developed the hard way, from a meal I had in a French restuarant in Quebec. From the very weird kitchen of &&& Dan and Bonnie Ceppa &&& + kid-lings