Stuffed Potatoes

Put potatoes in a medium pot, cover with cold salted water, and simmer over medium heat until soft, 25-30 minutes. Drain, then mash with a potato masher until smooth. Set aside to cool. Beat yolks into potatoes one at a time, add nutmeg and parsley, and season to taste with salt. Whisk whites in a bowl just until soft peaks form, then set aside. Oil palms of your hands, then shape 1⁄4 cup of potato mixture into a ball. Make an indentation in the center of the ball, then flatten it into a 4" concave disk about 1⁄2" thick. Fill center with 1 tbs. bacon and cheese. Cup potato mixture up and around filling. Pinch together to seal, reshaping to form a smooth ball. Dip ball into beaten egg whites, then into bread crumbs. Repeat process with remaining potato mixture and bacon and cheese. Pour oil into a deep skillet to a depth of 2" and heat until about 350° on a candy thermometer. Fry fritters in batches until golden brown on all sides, 3-4 minutes. Drain on paper towels. • Water • Salt • 2 lbs. russet potatoes, peeled and quartered • 3 eggs, separated • 1⁄4 cup minced fresh parsley • 1 pinch milk • 1 pinch nutmeg • 1 cup cheese • 1 cup bacon • 1 cup bread crumbs • Vegetable oil

2017-09-13T15:07:43+00:00
Duration: 05:00