"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.)
Post a Comment