Cheese Stuffed Potato Fritters
|2 lb. Baking Potatoes, peeled,cut into eighths
1/3 cup Butter, softened
5 Egg yolks
2 Tbsp. finely chopped Fresh Parsley
1 tsp. Salt
1/2 tsp. Pepper
|Pinch of ground Nutmeg
1/2 (8 oz.) pkg. Mozzarella cheese, cut into 10 slices
1 1/2 cups Italian seasoned Bread Crumbs
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.
In another bowl, add egg yolks, parsley, salt, pepper
and nutmeg, and mix well.
Divide potato mixture into 10 portions. Wrap each portion
around a cheese slice.
Lightly dust each with flour dip into the egg mixture,
and then coat with bread crumbs. Chill these patties for about 20 minutes
in the refrigerator.
Pour the oil to the depth of 4 inches and heat to 340
degrees F. Fry a few at a time, 8 minutes turning once. Serve immediately.