Potato Chremslach

Directions

1. 1
   Put the potatoes in a pot, cover with cold water, and boil for about 20 minutes, or until easily pierced with a knife.
2. 2
   Drain them, and when they are cool enough to handle, press them through a potato masher or ricer.
3. 3
   Mix the potatoes with the egg yolks, and season with salt and freshly ground pepper to taste.
4. 4
   Using a standing mixer, beat the egg whites to stiff peaks, and fold into the potato mixture.
5. 5
   Fill a wok or deep pot with about 4 inches of oil, and heat to about 375 degrees.
6. 6
   Take about a tablespoon of potato batter at a time and form carefully into a ball.
7. 7
   Then gently drop about three at a time into the oil.
8. 8
   Fry for about 2 minutes, or until golden and crisp.
9. 9
   Continue until the batter is used up.
10. 10
    Drain on paper towels, and serve immediately.