Fannie Farmer's Fried Potato Balls (1928)

 "To one cup hot riced potatoes, add one tablespoon butter, one-fourth teaspoon salt, one-eighth teaspoon celery salt, and few grains cayenne.

"Cool slightly, and add one-half beaten egg and one-half teaspoon finely chopped parsley. Shape in small balls, roll in flour, fry in deep fat, and drain."

More "Lost" Fried Things
Buttermilk Hush Puppies (1982)
Kentucky Corn Fritters (1969)

(Origin - "The Boston Cooking-School Cook Book" by Fannie Merritt Farmer, published in 1928 by Little. Brown, and Company.)