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Recipe:

2 large potatoes

3 ounces mozzarella or cheddar cheese

salt for cooking plus 1 tsp for mix

1 tablespoon milk


dredge:

1 cup flour

2 eggs

1 cup bread crumbs


oil for cooking


Chop potatoes into 1 inch cubes and boil in saltwater until fork tender.  Drain and place in mixer with 1 tsp salt and 1 tablespoon milk.  Mix until no lumps remain.  Cool. 

Meanwhile cut cheese into small cubes

Place small amount of potato into hand and flatten.  Place cheese in center and bring edges up to form a ball.  Dredge in flour, then egg, then bread crumbs.  Fry in oil until golden brown.  Serve Warm.