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Ingredients
  • 6 medium russet (baking) potatoes (2 ½ pounds), peeled and quartered
  • ½ pound mozzarella, chopped
  • ¼ cup grated parmesan
  • 1 tablespoon onion salt
  • ¼ cup chopped parsley
  • 3 large eggs
  • 1 cup fine dry bread crumbs
  • About 2 ½ cups olive oil
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