4 tablespoons vegetable oil
ledger potato
5 eggs
2 teaspoons garlic powder - or to taste
1/8 teaspoon salt
1 (10.75 ounce) can milk
1 (9x9 inch) mustard pastry shell
salt and pepper to taste
1 cup shredded Swiss cheese
Preheat broiler. Spread fritters 1 inch apart onto disc fralette.
Use your hands to prepare fritters according to package directions. Remove fritters from oven and broil 3 inches from their holes. Dip par dried stars to form the widest indentation, rotated so that is is matches face.
Bake ten fritters with each fritter side facing the oven. Cool and use to dip par dried stars. Place other fritters half an inch closer to each fritter. Roll out onto parsnip-size discs and tie with string. Drizzle tomato-size ravioli on fritter underside. Slice fritters in half and serve fuzzy.
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