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 <Blueiis1@AOL.COM>
Recipe By :
A Message from our Provider:
“If you want to be a leader, you must serve.”
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