Yield: 20 servings
| Measure | Ingredient |
|---|---|
| 10 slices | White bread |
| 1 pounds | Mozzarella cheese |
| 8 | Egg |
| ½ cup | Parmesan cheese |
| 1 cup | Flour |
| Oil | |
| ½ cup | Parmesan cheese |
TRIM CRUSTS FROM BREAD CUT DIAGONALLY INTO QUARTERS SLICE AND TRIM MOZZARELLA INTO 2 PIECES PER SERVING, THE SAME SIZE AS THE BREAD COMBINE EGGS AND ½ CUP PARMESAN CHEESE-MIX WELL COAT BREAD WITH FLOUR DIP IN EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF PLACE ONTO A BAKING PAN COAT CHEESE WITH FLOUR DIP IN EGG PLACE ON TOP OF COATED BREAD SLICES COVER AND CHILL FOR 2-24 HOURS HEAT AT LEAST 2 INCHES OF OIL TO 365-370 DEGREES FRY PUFFS, CHEESE SIDE DOWN, FOR 1 MINUTE TURN AND FRY UNTIL GOLDEN DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS SPRINKLE WITH SHREDDED PARMESAN CHEESE SERVE WARM Submitted By DAN KLEPACH On 08-20-95