2 cups mashed potatoes, chilled
1 egg yolk
1 tablespoon onion flakes
1/3 cup all-purpose flour
1/2 cup dry bread crumbs
5 tablespoons vegetable shortening
Combine potatoes, egg yolk, and onion
flakes in medium bowl; blend well. Shape mixture into 28 logs about 2
1/2 inches long.
Roll logs in flour to coat.
Combine egg and 2 tablespoons water in small bowl; mix lightly.
Dip logs in egg, then into bread crumbs.
Melt shortening in large skillet on moderate heat.
Fry logs, 8 at a time, until golden brown, turning to brown all sides.
Cool slightly before serving.
Servings: 28 appetizers
The All-American Potato Cookbook