Deep Fried Puffed Potato Balls

Ingredients

• Holland potatoes
• Oil or fat for deep frying
• Salt

Method

1. 1 Peel potatoes and trim into uniform oval shapes, slicing them 1/8 inch thick. Soak in cold water for 30 minutes, then dry thoroughly on a napkin.
2. 2 Fry slices in moderately hot fat until soft but not colored. Remove and drain on a sieve to cool completely.
3. 3 Immerse cooled potatoes in hot fat to puff them into balls. Remove any that do not puff, sprinkle with salt, and serve immediately.