Ingredients
200 g (about 7 oz) potatoes, 100 g (about 3.5 oz) breadcrumbs, 75 g (about 2.6 oz) flour, 40 ml (about 2.7 tablespoons) milk, 2 eggs.
Seasonings
150 g vegetable oil, butter, salt, and black pepper to taste.
Instructions
1. Wash the potatoes and place them in a pot with enough water to cover them. Bring to a boil over high heat, then cover and cook until tender. Remove and let cool, then peel and pass through a food mill or mash into a fine puree in a bowl. Add salt, egg yolks, pepper, flour, and milk, and mix into a firm dough.
2. Sprinkle some flour on a work surface, place the mashed potato mixture on top, cut into small pieces with a knife, then roll into evenly sized balls by hand. Dip each ball into beaten egg to coat evenly, then roll in breadcrumbs until fully covered, and gently shape into round balls with your hands.
3. Pour vegetable oil into a wok and heat over high heat. Add the potato balls and deep-fry until golden brown. Remove and drain the oil. This dish is crispy on the outside, tender on the inside, with a light and pleasant fragrance.