Recipe - Cheese Stuffed Potato Fritters

2 pound Baking potatoes, peeled and
Cut in eighths
1/3 cup Butter, softened
5 Egg yolk
2 tablespoon Parsley
1 teaspoon Salt
One half teaspoon Pepper
pn Nutmeg
One half pack 8 ounce mozzarella cheese
Cut in slices
Allpurpose flour
2 lg Eggs, lightly beaten
1 One half cup Italian bread crumbs
Vegatable oil

Cook potatoes in boiling water to cover 15 minutes or until potatoes are
tender; drain. Combine potatoes and butter in a large mixing bowl; beat at
medium speed with electric mixer until smooth. Add yolks and next 4
ingredients, stirring well. Divide potato mixture into 10 portions. Wrap
each portion around a slice of cheese; shaping into an oval. Lightly dust
each with flour; dip in beaten egg and dredge in Italian Bread crumbs.
Refrigerate 20 minutes. Pour oil to a depth of 4 inches in a dutch oven
Heat to 340 degrees. Fry fritters a few at a time, 8 minutes, turning once.
Serve immediately.

Posted to EATL Digest 08 Jun

Date: Sun, 9 Jun 1996 19:50:08 0400

From: Debbie Grayson Blueiis1@AOL.COM

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