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Cheese Stuffed Potato Fritters
2 lb Baking potatoes; peeled and cut into eighths
1/3 c Butter or margarine; softened
5 ea Egg yolks
2 tb Fresh parsley; finely chopped
1 ts Salt
1/2 ts Pepper
1 pn Nutmeg
1/2 (8-ounce) package Mozzarella cheese; cut into 10 slices
2 lg Eggs; lightly beaten
1 1/2 c Italian-seasoned breadcrumbs
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.
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