4 Lg. potatoes, cooked, mashed
10 slices bacon, fried crisp, drained, crumbled
1/2 cup. butter, melted
2 Lg. green onions, finely chopped
1 tsp. salt
1 cup all purpose flour
2 eggs, beaten
4 cups. vegetable oil
In large bowl, combine potatoes, bacon, butter, onions and salt; mix well. Refrigerate at least 2 hours.
Shape potato mixture into 1 inch balls. Roll in flour; dip in eggs. Roll in sliced almonds.
In large saucepan, heat oil to 375*F. Deep fry potato balls until golden; drain on paper towels.
64 potato balls