Potato Chremslach

1. 1

   Put the potatoes in a pot, cover with cold water, and boil for about 20 minutes, or until easily pierced with a knife.

2. 2

   Drain them, and when they are cool enough to handle, press them through a potato masher or ricer.

3. 3

   Mix the potatoes with the egg yolks, and season with salt and freshly ground pepper to taste.

4. 4

   Using a standing mixer, beat the egg whites to stiff peaks, and fold into the potato mixture.

5. 5

   Fill a wok or deep pot with about 4 inches of oil, and heat to about 375 degrees.

6. 6

   Take about a tablespoon of potato batter at a time and form carefully into a ball.

7. 7

   Then gently drop about three at a time into the oil.

8. 8

   Fry for about 2 minutes, or until golden and crisp.

9. 9

   Continue until the batter is used up.

10. 10

    Drain on paper towels, and serve immediately.

* Per serving · 4 servings · Values may vary.