Cheese stuffed potato fritters
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Baking potatoes, peeled and |
| Cut in eighths | ||
| ⅓ | cup | Butter, softened |
| 5 | Egg yolk | |
| 2 | tablespoons | Parsley |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| pinch | Nutmeg | |
| ½ | pack | 8 ounce mozzarella cheese |
| Cut in slices | ||
| All-purpose flour | ||
| 2 | larges | Eggs, lightly beaten |
| 1½ | cup | Italian bread crumbs |
| Vegatable oil | ||
Directions
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@...> Recipe By :