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Potato Pegs

Western.Chefs's picture
  White potatoes 1 Pound (3 Medium Raw White Potatoes)
  Butter/Margarine 2 Tablespoon
  Salt 1 1⁄4 Teaspoon
  Pepper 1⁄2 Pinch
  Egg 1 , unbeaten
  Sifted all purpose flour 14 Cup (224 tbs)

Pare potatoes; cook tender, drain, then mash well with a potato masher, or put through a potato ricer.
Add butter, salt, pepper, and stir until blended.
Add egg; beat well; stir in flour.
Divide mixture in fourths; toss onto a well-floured surface; roll with palms of hands, and shape into cylinders 1/2 thick; then cut in 2" lengths or about the length of the index finger; or make 1" balls.
Set aside on a floured surface until all dough is used.
Fry pegs in deep fat or oil heated to 370°F., or until a cube of day-old bread browns in 60 sec, for 1 1/2-2 min., or until golden brown.
Drain well on paper toweling, and serve piping hot.

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