- 4 eggs, separated
- 1/2 cup cream
- 3 tablespoons confectioners' sugar
- 1 pinch ground cinnamon
- 2 3/4 pounds potatoes – peeled, finely grated, and squeezed dry
- 2 tablespoons raisins (optional)
- 1 cup all-purpose flour
- 1 pinch salt
- 1 cup oil for deep frying
- Confectioners' sugar for dusting
- Beat together the egg yolks, cream 3 tablespoons confectioners' sugar, and cinnamon until smooth. Stir into the grated potatoes along with the raisins, and mix until well combined; then stir in the flour.
- Beat the egg whites with salt until stiff. Gently fold into the potato mixture.
- Heat oil to 350 degrees F (175 degrees C) in a deep fryer or electric skillet.
- Fry the cookies by dropping heaping tablespoon-size dollops into the hot oil. Fry until golden brown on both sides, then drain on a paper towel-lined plate. Dust with confectioners' sugar.