FRIED POTATO LOGS
3 to 4 Yukon gold BIG potatoes
4 green onions, sliced
2 cloves garlic, minced
1 tablespoon EVOO
1/2 cup Parmesan cheese, grated
Salt & Pepper
1 cup Italian style bread crumbs
Vegetable oil, for frying
Peel and slice up potatoes and place in large sauce pan. Cover with water and boil for 10 to 15 minutes or until fork-tender. Drain. Mash with potato masher.
In a small saute pan, heat EVOO over med-high heat, add green onions and garlic until fragrant. Remove from heat.
Combine the mashed potatoes, onion mixture, cheese and salt and pepper. Place in fridge for 30 minutes to cool.
In a shallow dish, whisk eggs and 2 tablespoons of water together. Pour crumbs in different shallow bowl.
Heat frying oil over med-high heat, about 1/4 inch deep, in a heavy-duty saute pan.
Once cool enough to touch, shape potatoes into logs. Dip in egg mixture then crumbs and place gently in frying oil. Turn until all sides a gold brown then remove. Place on rack with paper towel underneath (to catch dripping grease). Serve warm.