Italian Potato Balls

Photo: flickr user FLOODkOFF

Ingredients

1 1/2 pounds Potatoes

2 Egg yolk

6 tablespoons Freshly grated Parmesan cheese

2 tablespoons Finely chopped onion

2 tablespoons Butter

3 tablespoons Finely chopped parsley

1 salt & freshly ground black pepper

2 Egg

Flour

Bread crumbs

Fat for frying

Preparation

Peel potatoes and boil in salted water until cooked. Mash and combine with egg yolks and cheese in a large mixing bowl.

Saute finely chopped onion in butter until golden but not brown. Add to potato mixture with parsley and generous amounts of salt and pepper. Mix to a smooth paste and form into small balls the size of a large walnut.

Makes about 24 balls.

Beat eggs with a fork until well blended. Roll potato balls in flour and then in beaten egg. Coat with breadcrumbs and chill until ready to use.

Heat fat (I prefer a mixture of olive oil and lard) to frying temperature. Fry a few potato balls at a time until they are golden in color and heated through.

Makes 6 servings.