- Cook Time
- Prep Time
- 3 Riced potatoes
- less than 1 cup Flour to bind
- 4 Tbsp Vanilla sugar
- 1 cup Burnt orange marmalade
1 Mix the riced potatoes & sugar with enough flour to make a thick paste.
2 Pan fry 1 inch dollops of the paste in hot oil until golden brown and then remove and place on a towel to drain. Place 1/2 T marmalade on 1 disc then top with another, and dust with powdered sugar. Serve while still warm.
Source: Idaho Potato Commission