Whoever came up with the idea...

[Magrittes Pipe]

...of molding mashed potatoes into balls and deep-frying them...

IS A FUCKING GENIUS!

[JVS]

1. where can I get these?

[Magrittes Pipe]

5. I suppose you could make them.

Not terribly complicated, you know.

[HEyHEY]

30. hahahaa

"WHERE?" WHERE?"

[terrya]

2. Now, wouldn't those be simliar to your basic hush puppies?

I agree. :-)

[Magrittes Pipe]

6. Well, with potatoes instead of cornmeal, but sure!

[pagerbear]

12. Love hushpuppies!

Yummmmmmmmmmm............

[Magrittes Pipe]

19. They are truly gifts from the gods.

[eyesroll]

3. Didn't get the salad bar today, I take it?

[Magrittes Pipe]

Fuck salad.

[GOPisEvil]

4. Mmmmmm...there's a Cuban restaurant here that makes those.

:9

[Magrittes Pipe]

8. Go get some!

[4morewars]

7. Having...chest...pains...

mmmmmmmmmm grease !!!!! How about adding big lumps of cheese to the 'taters first?

[Magrittes Pipe]

9. Nah.

Put some cheese over top of 'em afterward!

[4morewars]

16. With Gravy !!!!!

I think I love you !!!!!

[Magrittes Pipe]

18. Don't forget the ranch dressing!

Or, if you prefer, blue cheese!

[4morewars]

20. Big chunks of RIPE blue cheese !!!!!!!!

I DO love you !!!!1

[Lavender Brown]

10. My Mom does that with leftover mashed potatoes

Yummy.

[Magrittes Pipe]

14. I love your mom!

:loveya:

[Kellanved]

11. Sounds familiar

Kroketten?

[Magrittes Pipe]

15. Basically, yes.

But in my company cafeteria in Wisconsin, they call them "spudsters."

They taste better than their name.

[redqueen]

13. Thanks for the idea!

Sounds delish. :)

I love this site. :loveya:

[Magrittes Pipe]

17. Fry away!

:bounce:

[XNASA]

21. Shouldn't we really be paying homage to the inventor of the deep fryer?

Down on the Gulf Coast, they take the stuffing out of boudin sausage and roll it into balls and deep fry it. It's incredible.

Don't get me started on sweet potato fries.

I wonder who came up with this glorious idea in the first place??

[Magrittes Pipe]

24. Black boudin or white boudin?

[XNASA]

27. I'm guessing black boudin incorporates blood?

And white boudin doesn't? :shrug:

If that's so, I think it was white boudin..

The restaurant where we would enjoy this delicious appetizer would make the boudin ball about 5 or 6 inches in diameter, like a cheeseball, and you would be encouraged to 'dig in' with saltine crackers topped with a dash or two of tabasco.

[Magrittes Pipe]

28. Yup.

White boudin's got lots of rice in there.

[rogerashton]

22. Anybody ever hear of latke?

They are better if the spuds are shredded, not mashed.

And the little bite-size ones are called "Tater Tots."

Not exactly gourmet delights but who gives a damn?

(Munch, shrumf, gobble).

[Magrittes Pipe]

25. Latke need to be shredded.

But they are pan-fried, not deep-fried.

These are more like mini-knishes.

[rogerashton]

29. You only read my headline, I see.

eom

[Magrittes Pipe]

31. You see nothing of the sort.

You said they were better shredded. I said they need to be shredded.

[matcom]

23. i got your balls

RIGHT FUCKING HERE

[Magrittes Pipe]

26. Eat my balls.