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Recipe by: sidwell
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See below ingredients and instructions of the recipe
10 sl White bread 1 c Flour
1 lb Mozzarella cheese Oil
8 Egg 1/2 c Parmesan cheese
1/2 c Parmesan cheese
TRIM CRUSTS FROM BREAD CUT DIAGONALLY INTO QUARTERS SLICE AND TRIM
MOZZARELLA INTO 2 PIECES PER SERVING, THE SAME SIZE AS THE BREAD
COMBINE EGGS AND 1/2 CUP PARMESAN CHEESE-MIX WELL COAT BREAD WITH
FLOUR DIP IN EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF PLACE ONTO A
BAKING PAN COAT CHEESE WITH FLOUR DIP IN EGG PLACE ON TOP OF COATED
BREAD SLICES COVER AND CHILL FOR 2-24 HOURS HEAT AT LEAST 2 INCHES OF
OIL TO 365-370 DEGREES FRY PUFFS, CHEESE SIDE DOWN, FOR 1 MINUTE TURN
AND FRY UNTIL GOLDEN DRAIN ON A COOLING RACK AND BLOT WITH PAPER
TOWELS SPRINKLE WITH SHREDDED PARMESAN CHEESE SERVE WARM
Submitted By DAN KLEPACH On 08-20-95
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

English celebrity chef also known as The Naked Chef. BBC food television shows.

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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