Mexican Potato Puffs
These delicious appetizers may be made ahead and frozen for up to a
month.
3 cups mashed potato
3 beaten eggs
1 tsp. chilli powder
1/8 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. dry mustard
1 Tbsp. grated onion
2 tsp. milk
3/4 cup grated cheddar cheese
3/4 cup dry bread crumbs
Fat for deep frying (400 to 450 F)
Combine all ingredients except cheese and bread crumbs.
Chop cheese and crumbs in blender until fine.
Add 1 cup cheese crumb mixture to potato mixture.
Shape in balls using one rounded Tablespoon for each. Roll in
remaining cheese crumb mixture. Deep fry until golden brown. Serve
hot. Makes 48 puffs; serves 10 to 12.