-2 tablespoons of cream
-4 egg yolks
-4 tablespoons flour
-3 tablespoons chopped parsley
-Sal, pepper, grated nutmeg
-Bake the potatoes well washed in a saucepan of slightly salted water, once cooked, remove the skin and pass them to the vegetable mill.
-Place the ground potato in a container, add the crème fraîche, flour, chopped parsley, egg yolks, salt, pepper, nutmeg, mix all the ingredients well.
-Conduct nut-sized balls with this preparation.
-Hair the oil in a frying pan.
-When the oil is hot enough, immerse the potato balls, remove them as soon as they are golden and place them on a paper towel.
– Serve them warm.