Categories: Pizza/flatbread
Ingredients
- 6 large boiling potatoes
- 3 large eggs, separated
- 1 cup grated Romano
- 1/4 cup chopped salami
- 2 tbsp chopped parsley
- pinch of ground nutmeg
- salt and pepper
- 2 cups breadcrumbs
- vegetable oil
Directions
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Place the potato in a large saucepan with cold water to cover. Cover and bring to a boil and cook over medium for 30 minutes. Peel and mash. Let cool slightly.
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Stir the egg yolks, cheese, salami, parsley, and nutmeg into potatoes. Add salt and pepper.
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In a shallow dish, beat the egg whites until frothy. Spread the breadcrumbs on a sheet of wax paper.
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Using about 1/4 of potato mixture, form it into a sausage shape about 1-inch thick and 2 1/2-inches long. Repeat with remaining potato mixture.
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Dip potato logs into egg whites, then roll in bread crumbs, coating them completely. Place logs on a wire rack and let dry 15-30 minutes.
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Pour about 1/2 inch of oil into a large heavy skillet. Heat over medium. Place logs in the pan without crowding. Fry them, turning occasionally, until evenly browned. Drain on paper towels.