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2 pounds potatoes
3 ounces butter, soft
3 egg yolks
salt and pepper to taste
1/4
teaspoon grated nutmeg
For breading:
3 eggs, beaten
2
tablespoonsoil
1/2 cup flour
1 cupfresh breadcrumbs
1 cupsliced
almonds
oil for frying
Peel and cut potatoes into large
cubes. Place in a large saucepan, boil in salted boiling water until tender.
Drain well, and put through a ricer.
In a large saucepan, combine potatoes
with butter, egg yolks, salt, pepper, and nutmeg. Using a wooden spoon, mix
well over medium heat until mixture thickens.
Spread mixture onto a greased
baking sheet. Cover with plastic wrap, and refrigerate until cold.
Shape
duchess potato into small logs, (1 inch round by 3 inches long).
Dip in
beaten egg mixed with oil. Coat in flour, and roll in breadcrumbs and sliced
almonds combined. Deep Fry at 350 degrees until golden brown
