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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. working with cold mashed potatoes helps to shape it better than freshly made potatoes. | 2. 1 cup potatoes per serving. evenly around cheese "stick" like a twinkie shape. place on cookie sheet lined with wax paper. | 3. freeze for up to an hour to firm up but you don't want it frozen completely through or the outside will cook faster than it takes to melt the cheese inside. | 4. i use my delonghi roto- fryer so that the food its always moving and i don't have to flip it! but you will want a deep type fryer so the roll can float. | 5. heat oil to around 350*. | 6. make batter in deep bowl, by mixing flour, milk, eggs, salt and pepper and parm cheese and basil. | 7. roll each potatoes roll around in the batter very quickly you only want a thin layer on it, let drain off mostly. roll in bread crumbs. | 8. fry until a deep golden brown, and serve sprinkled with a little more parm and a good helping of fresh marinara. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	4	cups	mashed	462.0	104.94	12.3	0.54
mozzarella cheese	4	ounces	cut	367.4094	30.8669	15.3768	20.2642
flour	1	cup		578.28	126.6054	9.401	2.2436
milk	1	cup		148.84	11.6632	7.686	7.9788
egg	2		beaten	143.0	0.72	12.56	9.51
parmigiano	2	tablespoons	grated	-	-	-	-
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
salt pepper				-	-	-	-
breadcrumb				-	-	-	-
peanut oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.