Cheese Stuffed Potato Fritters
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Serves/Makes: 5
Ready in: < 30 minutes
- 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
- 1 pinch ground nutmeg
- 8 ounces Mozzarella cheese, cut into 10 slices
- all-purpose flour
- 2 large eggs, lightly beaten
- 1 1/2 cup italian bread crumbs
- vegetable oil
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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