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Fritters

Granny's Stuffed Potato Cheese Fritters

2 pounds baking potatoes, peeled and cut in eighths 
1/3 cup butter, softened 
5 egg yolk
 2 tablespoons parsley 
1 teaspoon salt 
1/2 teaspoon pepper 
pinch nutmeg 
1/2 package 8 ounce mozzarella cheese cut in slices 
all-purpose flour 
2 large eggs, lightly beaten 
1 1/2 cups 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.

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