Categories: Appetizers

Ingredients

• 1 1/2 lbs. russet potatoes, peeled
• 2 tbsp. butter
• 2 tbsp. milk
• 2 eggs, lightly beaten
• 1 cup mozzarella, grated
• 1/2 cup Parmesan, grated
• Salt and pepper
• Flour
• 1 egg, lightly beaten
• Breadcrumbs
• Vegetable oil, for frying
• Marinara sauce

Directions

1. Cook potatoes in boiling water until tender, about 20 minutes. Drain and mash with butter and milk; let cool. Mix in 2 lightly beaten eggs, mozzarella and parmesan; season with salt and pepper.

2. Form into 24 small logs; dredge in flour, dip in beaten egg, then roll in breadcrumbs. Refrigerate 30 minutes. Working in batches, fry in 2 inches of 350 degree vegetable oil until golden, about 4 minutes. Serve with marinara.

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