Ingredients

2 lb. baking potatoes, peeled and cut into eights
1/3 C. butter or margarine, softened
5 egg yolks
2 Tbsp. finely chopped fresh parsley
1 tsp. finely chopped fresh parsley
1 tsp. salt
1/2 tsp. ground black pepper
pinch ground nutmeg
8 oz. Mozzarella cheese, cut into 10 slices
flour
2 large eggs, lightly beaten
1 1/2 C. Italian bread crumbs
vegetable oil

Cooking Instructions

Cook potato in boiling water to cover for 15 minutes or until potato is tender; drain. Combine potato and butter in a large mixing bowl; beat at medium speed with an electric mixer until smooth. Let cool. Add egg yolks and next 4 ingredients to potato, stirring well. Divide potato mixture into 10 portions. Wrap each portion around a cheese slice, shaping into an oval. Lightly dust each with flour; dip into beaten egg, and dredge in breadcrumbs. Cover and chill for 20 minutes. Pour oil to a depth of 4″ into a Dutch oven and heat to 340º. Fry, a few at a time, for 8 minutes, turning once. Serve immediately.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)