|Flaked salt codfish||2 Cup (32 tbs)|
|Diced pared potatoes||4 Cup (64 tbs)|
|Eggs||2 , slightly beaten|
|Melted butter/Margarine||2 Tablespoon|
|Celery salt||To Taste|
Then cook with the potatoes in about 2 c boiling water, covered, until the potatoes are tender.
Drain well, then mash thoroughly with a potato masher.
Add the remaining ingredients and beat with masher or spoon until light and fluffy.
Chill a short time.
Drop from the tip of a tablespoon into 1 1/2" of fat or salad oil which has been heated to 390°F., or until a 1" square of day-old bread will brown in 20 sec.
Fry until golden brown, then drain on crumpled paper toweling.
Serve with chili sauce, catchup, or baked beans and brown bread.