How to make it

  • Cover diced Potatoes with cold water and add 1 tablespoon kosher salt. Bring to a boil and cook until just tender. Drain and shock to cool. Combine cooled potatoes with remaining ingredients through mashed potatoes in a large bowl and mix gently but completely.
  • Taste for seasoning. Refrigerate 1 hour until well chilled. Have pans of flour ready, seasoned with salt and pepper, egg white/buttermilk mixture and Instant Mash Potato Flakes for breading.
  • Using a #12 (2-2/3 oz) disher, scoop portions of potato salad into the seasoned flour, coat well and shake off excess flour. Dip floured potato salad into buttermilk mixture and finally roll in potato flakes. Place on sheet pans to hold for service.
  • At service, deep fry 350°F for 15-20 seconds until crispy on the outside and still cold inside.

Reviews & Comments 6

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    " It was excellent "
    gapeach55 ate it and said...
    This sounds awesome! Thanks Grizz.
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  • mintymommybee 11 years ago
    this i9s over the top.
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    " It was excellent "
    minitindel ate it and said...
    this does sound good grizz thank you
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  • kismet 12 years ago
    Oh My,I thought I really liked grandmother's potatoe fritters.will try these.Thanks
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  • grizzlybear 12 years ago
    Sparow64 it's a young cucumber..usually kinda can use any type pickle you like....have a great day
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  • sparow64 12 years ago
    This sounds good...I think I would like to try...but, tell me, what is Cornichon?
    Was this review helpful? Yes Flag

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