31 Dec 2010
My dad loves them leftover the next day, sliced and
fried in butter!
Cook the potatoes in
their peel about 45 minutes. They
should not get too soft. Remove the
skins and rice the potatoes in a
potato ricer. Place in a large
bowl. Let stand for 24 hours in a
Add the eggs, cracker
meal, flour and salt. Mix with
hands and make the balls. If you
croutons add these as you are making
the balls. After the balls are
made, put them in the refrigerator
to set for a little while.
Boil water in a large
pot; when water comes to a boil, add
the potato balls a few at a time.
When the balls rise to the top of
the boiling water, cook for about 5
to 10 minutes. Remove and put in a
serving bowl and serve with the
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH
Jody McKim Pharr,
31 Dec 2010]