Fried Potato Balls and Straws
Ingredients
Directions
Use a potato scoop to form balls, pressing it well into the potato before turning it out.
For straws, cut the potato lengthwise into slices, then into strips about ⅛ inch thick.
Use a fluted knife for decorative shapes if desired.
Fry the potatoes in hot fat using a basket until golden brown.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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