(mix up the veggies as you like)
2 Egg Yolks
1 Lg Potato, diced
1 Lg Turnip, diced
1 Lg Parsnip, diced
½ C parmesan
2 Tbs shallot, diced - 1 Tbs Flour
2 Eggs
2 C Breadcrumbs
Oil for frying
Boil all of the veggies until soft and drain. Mash well & let cool fairly well. Mix egg yolks, mashed veggies, Parmesan, shallots, and flour in a medium bowl. Roll into balls; chill until cold, at least 2 hours. Beat eggs in a bowl; place breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure ½” & heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown & crisp, 3–4 minutes. Drain on paper towels.