My grandma made these. I have carried on the tradition. I always make more than we need--my family loves them sliced and fried with Thanksgiving leftovers. Serve with gravy. Originally submitted to ThanksgivingRecipe.com.
Preparation Time
30 mins
Cooking Time
10 mins
Total Time
40 mins
Calories
236 Calories
Recipe Instructions
Step 1
The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them until needed.
Step 2
Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. Add croutons, and mix together. The mixture should stick together. Too much flour will make them heavy.
Step 3
Form into balls about the size of tennis balls. Drop into boiling water in a large pot. Cover and cook for 10 minutes. Serve immediately.
Step 4
Brown 2 to 3 pieces of bread in butter for croutons. Cut into small pieces, and let cool.
