Potato Fritters

Ingredients

• 2 cups hot riced potatoes
• 2 tablespoons cream
• 2 tablespoons wine
• 1 teaspoon salt
• Few gratings nutmeg
• Few grains cayenne
• 3 eggs
• Yolks 2 eggs
• ½ cup flour

Steps

1. Add cream, wine, and seasonings to potatoes; then add eggs well beaten, having bowl containing mixture in pan of ice-water, and beat until cold. Add flour, and when well mixed, drop by spoonfuls in deep fat, fry until delicately browned, and drain on brown paper.

More recipes with potatoes, cream, wine, nutmeg, cayenne pepper, eggs or flour

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.