Potato Puffs

Peanut or corn oil for deep-frying
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup mashed potatoes, at room temperature
1 egg, slightly beaten
1 teaspoon minced parsley
Salt (optional)

Heat oil in deep-fryer (or 4 inches oil in large, deep saucepan) to 385 degrees F.
Combine flour, baking powder, and salt in medium bowl.
Add potatoes; blend thoroughly.
Add egg and parsley; blend well.
Drop potato mixture by teaspoonfuls into hot oil.
Deep-fry until golden brown.
Remove with slotted spoon.
Drain on paper towels.
Sprinkle with salt, if desired.

Servings: 4

The All-American Potato Cookbook