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CHEESE-STUFFED POTATO FRITTERS




Source of Recipe


the web


List of Ingredients




2 pounds baking potatoes -- peeled and cut into 1/8's
1/3 cup butter or margarine -- softened
5 egg yolks
2 tablespoons finely chopped fresh parsley
1 teaspoon finely chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
Pinch ground nutmeg
8 ounces Mozzarella cheese -- cut into 10 slices
All-purpose flour
2 large eggs -- lightly beaten
1-1/2 cups Italian bread crumbs
Vegetable oil

Recipe



Cook potato in boiling water to cover 15 minutes or until potato is tender;
drain. Combine potato and butter in a large mixing bowl; beat at medium
speed with an electric mixer until smooth. Let cool. Add egg yolks and next
4 ingredients to potato, stirring well. Divide potato mixture into 10
portions. Wrap each portion around a cheese slice, shaping into an oval.
Lightly dust each with flour; dip into beaten egg, and dredge in
breadcrumbs. Cover and chill 20 minutes. Pour oil to a depth of 4 inches
into a Dutch oven; heat to 340 degrees F. Fry, a few at a time, 8 minutes,
turning once. Serve immediately. Yield 10 fritters (5 servings).