Recipe courtesy of Corporate Chef Michael DeFonzo, P.J. Clarke's
2 1/2 Idaho potatoes
3 cups Parmesan cheese, grated, plus extra for garnish
2 tablespoons chives, finely sliced, plus extra for garnish
1 egg, whisked
1 teaspoon salt
1 teaspoon black pepper
2 cups panko bread crumbs
Cook potatoes in salted water until fork tender. Drain and cool the potatoes.
Peel the potatoes and grate them on a box grater.
Carefully fold in cheese, chives and egg.
Season with salt and pepper.
Mold the potato mixture into 1-inch by 1/2-inch cylinders.
Coat in panko bread crumbs and deep fry.
Garnish with extra Parmesan and chopped chives.