Panzerotti Recipe

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This recipe for Panzerotti is from Collins Family Favorite Recipes 1991-2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 large potatoes, peeled and cubed
3 large egg yolks
1 cup grated parmesan cheese
2 Tbsp chopped parsley
pinch of ground nutmeg
salt and pepper to taste
2 cups plain bread crumbs
3 large egg whites
Vegetable oil

Directions:
Directions:
Put cubed potatoes in a pot and fill with water. Bring to a boil and cook for 20 minutes or until soft. Drain the potatoes and mash until very smooth. Let cool slightly.

Stir together egg yolks, Romano cheese, parsley, nutmeg, salt and pepper to taste.

In a shallow bowl beat egg whites until frothy.

Scoop out about 1/4 cup of the potato mixture. Form it into a sausage shape. Place it on a plate or a sheet of wax paper. Repeat with the remaining potato mixture.

Dip the potato logs into the egg whites, then roll them in the bread crumbs. Be sure to coat them completely. Place the logs on a wire rack and let dry 15 to 30 minutes.

In a large heavy skillet pour vegetable oil to a 1/2-inch depth. Heat over medium heat until a bread cube or a bit of the egg white will sizzle in the oil. Leaving about 1/2 inch between them and turning occasionally, fry the potato logs until they are evenly browned.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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