Instructions: Make mashed potatoes into golf-ball or small balls. Add cheese(s), as per taste. Freeze for 2 hours, or more.

Make batter from flour, milk, egg and salt. Gently dip mashed potato balls in batter, being careful that all exposed potato is coated with batter.

Deep fry in hot oil/fat until golden-brown.

Serve as a side dish, in place of any other form of potatoe.

This is a semi-original dish, developed the hard way, from a meal I had in a French restuarant in Quebec. From the very weird kitchen of &&& Dan and Bonnie Ceppa &&& + kid-lings

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