Ingredients
- 1 cup leftover mashed potatoes
- 2 eggs, beaten
- 3 T milk
- 1 t baking powder
- 1 cup grated fresh corn or canned whole kernel
- 1/2 cup sifted flour
- 1 T chopped parsley
- 1 t salt
Directions
Mix all ingredients together thoroughly. Drop by teaspoons into hot deep fat(375 degrees F.)and cook until brown. Drain on absorbent paper. Makes about 8 puffs
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Submitted 6/13/05.
Source: 250 Ways To Use Leftovers
Submitted By: Linda Wilson
lwison@gatecom.com
Vegetable Puffs