Recipes

MEXICAN POTATO PUFFS

750.00 mL mashed potatoes
3.00 beaten eggs
5.00 mL chili powder
0.50 mL cayenne pepper
5.00 mL salt
2.00 mL dry mustard
15.00 mL grated onion
10.00 mL milk
175.00 mL grated cheddar cheese
175.00 mL dry bread crumbs

Combine all ingredients except cheese and bread crumbs. Combine cheese and crumbs in blender until fine. Add 250 mL to potato mixture. Shape 25 mL amounts in balls. Roll in remaining crumb mixture. Deep-fat fry at 195°C until golden brown or deep-fat fry 1 min at 195øC, cool, and store up to 1 month in freezer at -18°C. Reheat thawed puffs by baking at 180øC until golden brown (about 15 min). Drain. Makes about 40 puffs.

Source: FoodNet (http://foodnet.fic.ca)

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