3 cups Hungary Jack Potato Flakes
3-1/2 tsp salt
1/4 cup butter
3/4 cup water
1 cup milk
1 cup flour
- Mix salt and potato flakes in a bowl.
- Put butter in a measuring bowl and add water to equal 1 Cup, bring to a boil. Mix into potatoes with a fork until well mixed. Add one cup of milk and mix thoroughly. Cover tightly and refrigerate for 1 hour or until cool.
- After it has cooled mix in one coup of flour until blended. Roll into golf ball size balls and put in a pan, cover and refrigerate over night.
- Roll ball in hands to soften up and shape into a circle. Roll on floured board covered in cloth.
- Fry at hottest temp possible. (500F). DO NOT USE OIL.
Notes: I only use Hungry Jack Potato Flakes, if you sub in another you may need to make adjustments to the other ingredients. It is important to allow the cooling process over night. The cooler the balls the easier to roll. If they get too warm they become sticky. I use plenty of flour when I roll both on the cloth and on the rolling pin cover. I use a 1 oz scoop for size of the balls. You may need to occasionally wipe the flour off of your griddle.
Recipe: Bethany Lefse Griddle Company