Boil water. Add 1/2 tablespoon salt.
2 lb. potatoes
1 T. syrup (Karo-corn)
Dried bread crumbs (for breading)
1 tsp. salt
1 egg
2 T. butter (for frying)
Clean potatoes. Boil the water and add salt. Put potatoes in water and let them boil until soft. Discard the water, peel the potatoes and mash them. Whip in the egg and add the syrup. Add pepper, to taste. Form the mix in the hand to oblong round balls and fry them in the butter, after having rolled them in the bread crumbs. Make certain the frying pan is hot, so balls are fried golden brown. If preferred, serve potato balls with Swedish lingonberries or local store cranberries.
Lars Larson