Shelly's Recipe

CHEESE STUFFED POTATO FRITTERS

Category: Potatoes

2 lbs baking potatoes, peeled and quartered
1/3 cup butter, softened
5 egg yolks
2 tbsp + 1 tsp chopped parsley
1 tsp salt
1/2 tsp pepper
1/4-1/2 tsp garlic powder
Pinch nutmeg
8 oz mozzarella or provolone cheese slices
Flour
2 eggs, lightly beaten
1 1/2 cups Italian bread crumbs
Vegetable oil

Cook potatoes in boiling water until tender, about 15 minutes. Combine potato and butter in a large mixing bowl; beat until smooth. Let cool. Add next 6 ingredients to potatoes, mixing well. Divide mixture into 10 portions. Wrap each portion with cheese slice, shaping into an oval. Lightly dust with flour, dip into beaten egg and dredge into breadcrumbs. Cover and chill 20 minutes. Pour oil to a depth of 4 inch into a Dutch oven and heat to 340 degrees. Fry a few at a time for 8 minutes, turning once. Drain on paper towels and serve.