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Loading...| 4 eggs , separated | |
| 1/2 cup cream | |
| 3 tablespoons confectioners ' sugar | |
| 1 pinch ground cinnamon | |
| 2 3/4 pounds potatoes - peeled , finely grated , and squeezed dry | |
| 2 tablespoons raisins ( optional ) | |
| 1 cup all-purpose flour | |
| 1 pinch salt | |
| 1 cup oil for deep frying | |
| Confectioners ' sugar for dusting |
| 1. | In a large bowl, whisk together the egg yolks, cream, confectioners' sugar, and cinnamon until well combined. |
| 2. | Add in the grated potatoes and flour, stirring until a batter forms. |
| 3. | In a separate bowl, whisk the egg whites until stiff peaks form. Fold the egg whites into the potato batter until no white streaks remain. |
| 4. | Heat the oil in a deep frying pan over medium-high heat. Drop spoonfuls of batter into the hot oil and fry until golden brown, about 2-3 minutes on each side. |
| 5. | Remove the fried cookies from the pan and drain on a paper towel. Dust generously with confectioners' sugar and serve warm. |
These cookies are sweet and crispy, with the added bonus of being gluten-free.
They are easy to make and a fun way to use up leftover potatoes.
These cookies are deep-fried, which makes them high in calories and fat.
They should be enjoyed in moderation as part of a balanced diet.
While these cookies are not particularly healthy, they do offer the benefit of being gluten-free.
Potatoes are a good source of vitamins B6 and C, as well as potassium and fiber.
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