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| 2 Lb. | Baking Potatoes, peeled cut into 1/8s |
| 1/3 Cup | Butter, softened |
| 5 | Egg Yolks |
| 2 Tbsp. | Finely Chopped Fresh Parsley |
| 1 Tsp. | Salt |
| 1/2 Tsp. | Pepper |
| Pinch | Ground Nutmeg |
| 4 Oz. | Mozzarella cheese cut into 10 slices |
| - | Flour |
| 1 1/2 Cups | Italian-Seasoned Bread Crumbs |
| - | Vegetable Oil |
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| 1. |
Cook potatoes in boiling water until potatoes are tender. Combine potatoes and butter in a large mixing bowl; and beat at medium speed with an electric mixture until all is smooth. |
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| 2. |
In another bowl, add egg yolks, parsley, salt, pepper and nutmeg, and mix well. Divide potato mixture into 10 portions. |
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| 3. |
Wrap each portion around a cheese slice. Lightly dust each with flour dip into the egg mixture, and then coat with breadcrumbs. |
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| 4. |
Chill these patties for about 20 minutes in the refrigerator. Pour the oil to the dept of 4 inches and heat to 340 degrees. |
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| 5. |
Fry a few at a time, 8 minutes turning once. Serve immediately. |
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Recipe Submitted By: Chris Diamond
Category: Side Dish
Type: Potato
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
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