1 lb. potatoes
3 egg yolks
2 tbsp. minced onions
Salt and white pepper
2 whole eggs
2 tbsp. cold water
2 tbsp. oil
1/4 tsp. salt
1 c. finely chopped almonds

Peel potatoes, boil in lightly salted water until tender. Drain. Mash potatoes. Add egg yolks and onions and whip until fluffy. Salt and pepper to taste. Combine whole eggs, water, oil and salt. Beat well. Drop potato mixture by rounded heaping teaspoonsful into egg mixture. Roll potato balls in almonds, coating evenly. Heat 2 inches of oil in large heavy saucepan or deep fat fryer. Fry a few at a time in deep hot fat (350 degrees) for 5 to 6 minutes or until golden brown. Sprinkle with additional salt and pepper. Serve very warm. 4 servings.