Cheese - Stuffed Potato Fritters - Sl 10/96 Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Baking potatoes, peeled and cut into eighths
1/3 cup: Butter or margarine, softened
5 each: Egg yolks,
2 tbsp: Fresh parsley, finely chopped
1 tsp: Salt,
1/2 tsp: Pepper,
1 pinch: Nutmeg,
1/2: (8-ounce) package Mozzarella cheese, cut into 10 slices
All-purpose flour,
2 large: Eggs, lightly beaten
1 1/2 cup: Italian-seasoned breadcrumbs,
Vegetable oil,
Directions:
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 an electric mixter until smooth. Cool.
Add yolks and next four ingredients to potatoes, stirring well.
Divide potato mixture into ten portions. Wrap each portion around a
cheese slice, shaping it into an oval. Lightly dust each with flour;
dip into beaten egg, and dredge in Italian-seasoned breadcrumbs.
Refrigerate 20 minutes.
Pour oil to a depth of 4 inches in a Dutch oven; heat to 340
degrees F. Heat fritters, a few at a time, 8 minutes, turning once.
Serve immediately. Yield: ten fritters.
Barbara Carson of Georgia, in October, 1996 "Southern Living". Typos
by Jeff Pruett.
Source from luhu.jp
potatoes are tender; drain.
Combine potatoes and butter in a large mixing bowl; beat at medium
speed with an electric mixter until smooth. Cool.
Add yolks and next four ingredients to potatoes, stirring well.
Divide potato mixture into ten portions. Wrap each portion around a
cheese slice, shaping it into an oval. Lightly dust each with flour;
dip into beaten egg, and dredge in Italian-seasoned breadcrumbs.
Refrigerate 20 minutes.
Pour oil to a depth of 4 inches in a Dutch oven; heat to 340
degrees F. Heat fritters, a few at a time, 8 minutes, turning once.
Serve immediately. Yield: ten fritters.
Barbara Carson of Georgia, in October, 1996 "Southern Living". Typos
by Jeff Pruett.
Source from luhu.jp