diannecerkvenik64
Well-known member
I made it this weekend ~ I loved it in fact I had the family over to try this dish:
My mother use to make a similar dish except she used cheddar cheese (I made it with both cheddar & swiss) and growing up and into adult hood we would all make sure we had some ~ in fact during the middle of my labor with my son Joe, I ate some (the nurses didn't like it though) So when my mother passed she didn't write down this recipe and for 17 yrs my sister's and I have been trying to duplicate it and finally concluded it was a lost recipe until........ Olga (awsome Olga) posted this recipe and it was the same ~ we couldn't believe it, So each got a copy of the recipe and it went so fast. As a courtesy to Olga I will reprint her great recipe ... Oh yeah we though my mother made up this dish had no idea it had a name other than Mom's cheese potato's. Here it is
CHEESE AND POTATOES RISSOLE
Rissole (ris sow lay) In this recipe you boil potatoes, mash and chill then you add butter, egg yolks and Swiss cheese, mix and chill. After chilling shape into sausage rolls and coat in flour and dip in egg wash and then in soft bread crumbs; chill again and then deep fry until golden. These potatoes are crunchy crisp on the outside yet soft and tender on the inside. A sprinkling of parsley flakes creates an interesting eye appealing touch. It is preferred to use mealy potatoes such as Idaho, Maine and Long Island varieties.
2 lb. potatoes
Salt
1/4 cup butter
6 egg yolks
1/2 tsp. white pepper
1 lb. Swiss cheese, grated
COATING:
Sifted all purpose flour
2 eggs
1/4 cup water
Soft bread crumbs
Pare the potatoes and cut into eights. Place in a saucepan and cover with water. Add 1 tablespoon salt. Cover and bring to a boil. Reduce heat and simmer for 15 minutes or until tender. Drain potatoes; press through a food mill or mash well. Place in a dry saucepan and add the butter. Cook over low heat, stirring constantly, until butter is melted and mixture is dry. Place in a bowl; refrigerate until cool. Beat in egg yolks, pepper and salt to taste. Add the cheese and stir until well mixed. Chill well.
Shape with hands into 4-inch sausage shaped rolls; coat each roll well with flour. Beat the 2 eggs with 1/4 cup water until mixed. Dip potato rolls into eggs, then coat well with bread crumbs. Place on a cookie sheet and chill thoroughly. Fry in deep fat at 375 F. degrees until brown; do not overcook. Drain on paper toweling, place on a platter. Garnish with chopped parsley.
These may be kept warm in a 200 degree oven until served, if desired. This recipe may be prepared and refrigerated for 24 hours before frying. This amount makes about 8 servings.
The Creative Cooking Course
My mother use to make a similar dish except she used cheddar cheese (I made it with both cheddar & swiss) and growing up and into adult hood we would all make sure we had some ~ in fact during the middle of my labor with my son Joe, I ate some (the nurses didn't like it though) So when my mother passed she didn't write down this recipe and for 17 yrs my sister's and I have been trying to duplicate it and finally concluded it was a lost recipe until........ Olga (awsome Olga) posted this recipe and it was the same ~ we couldn't believe it, So each got a copy of the recipe and it went so fast. As a courtesy to Olga I will reprint her great recipe ... Oh yeah we though my mother made up this dish had no idea it had a name other than Mom's cheese potato's. Here it is
CHEESE AND POTATOES RISSOLE
Rissole (ris sow lay) In this recipe you boil potatoes, mash and chill then you add butter, egg yolks and Swiss cheese, mix and chill. After chilling shape into sausage rolls and coat in flour and dip in egg wash and then in soft bread crumbs; chill again and then deep fry until golden. These potatoes are crunchy crisp on the outside yet soft and tender on the inside. A sprinkling of parsley flakes creates an interesting eye appealing touch. It is preferred to use mealy potatoes such as Idaho, Maine and Long Island varieties.
2 lb. potatoes
Salt
1/4 cup butter
6 egg yolks
1/2 tsp. white pepper
1 lb. Swiss cheese, grated
COATING:
Sifted all purpose flour
2 eggs
1/4 cup water
Soft bread crumbs
Pare the potatoes and cut into eights. Place in a saucepan and cover with water. Add 1 tablespoon salt. Cover and bring to a boil. Reduce heat and simmer for 15 minutes or until tender. Drain potatoes; press through a food mill or mash well. Place in a dry saucepan and add the butter. Cook over low heat, stirring constantly, until butter is melted and mixture is dry. Place in a bowl; refrigerate until cool. Beat in egg yolks, pepper and salt to taste. Add the cheese and stir until well mixed. Chill well.
Shape with hands into 4-inch sausage shaped rolls; coat each roll well with flour. Beat the 2 eggs with 1/4 cup water until mixed. Dip potato rolls into eggs, then coat well with bread crumbs. Place on a cookie sheet and chill thoroughly. Fry in deep fat at 375 F. degrees until brown; do not overcook. Drain on paper toweling, place on a platter. Garnish with chopped parsley.
These may be kept warm in a 200 degree oven until served, if desired. This recipe may be prepared and refrigerated for 24 hours before frying. This amount makes about 8 servings.
The Creative Cooking Course