Categories: Pizza/flatbread

Ingredients

• 6 large boiling potatoes
• 3 large eggs, separated
• 1 cup grated Romano
• 1/4 cup chopped salami
• 2 tbsp chopped parsley
• pinch of ground nutmeg
• salt and pepper
• 2 cups breadcrumbs
• vegetable oil

Directions

1. Place the potato in a large saucepan with cold water to cover. Cover and bring to a boil and cook over medium for 30 minutes. Peel and mash. Let cool slightly.

2. Stir the egg yolks, cheese, salami, parsley, and nutmeg into potatoes. Add salt and pepper.

3. In a shallow dish, beat the egg whites until frothy. Spread the breadcrumbs on a sheet of wax paper.

4. Using about 1/4 of potato mixture, form it into a sausage shape about 1-inch thick and 2 1/2-inches long. Repeat with remaining potato mixture.

5. Dip potato logs into egg whites, then roll in bread crumbs, coating them completely. Place logs on a wire rack and let dry 15-30 minutes.

6. Pour about 1/2 inch of oil into a large heavy skillet. Heat over medium. Place logs in the pan without crowding. Fry them, turning occasionally, until evenly browned. Drain on paper towels.

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