| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Cheese, Potatoes | 5 | Servings |
INGREDIENTS
| 2 | lb | Baking potatoes, peeled and |
| Cut in eighths | ||
| 1/3 | c | Butter, softened |
| 5 | Egg yolk | |
| 2 | tb | Parsley |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| pn | Nutmeg | |
| 1/2 | pk | 8 ounce mozzarella cheese |
| Cut in slices | ||
| All-purpose flour | ||
| 2 | lg | Eggs, lightly beaten |
| 1 1/2 | c | Italian bread crumbs |
| Vegatable oil |
INSTRUCTIONS
Cook potatoes in boiling water to cover 15 minutes or until potatoes are tender; drain. Combine potatoes and butter in a large mixing bowl; beat at medium speed with electric mixer until smooth. Add yolks and next 4 ingredients, stirring well. Divide potato mixture into 10 portions. Wrap each portion around a slice of cheese; shaping into an oval. Lightly dust each with flour; dip in beaten egg and dredge in Italian Bread crumbs. Refrigerate 20 minutes. Pour oil to a depth of 4 inches in a dutch oven Heat to 340 degrees. Fry fritters a few at a time, 8 minutes, turning once. Serve immediately. Posted to EAT-L Digest - 08 Jun Date: Sun, 9 Jun 1996 19:50:08 -0400 From: Debbie Grayson <[email protected]> Recipe By :
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