Ingredients 2 russet potatoes 4 dozen garlic cloves 1 cup ricotta cheese 2 eggs 1 sweet onion, peeled and diced ½ cup flour ¼ cup chopped parsley ½ cup Parmesan cheese 1 tablespoon salt 1 teaspoon pepper 1 cup bread crumbs Directions 1. Preheat oven to 425°F. 2. Wash the potatoes and poke with fork on top in a line down the center (trace a path of where you would split the potato in half lengthwise) and bake for 45 minutes. 3. Peel the garlic (or if you’re lazy/smart, buy it prepeeled!) and stick 24 cloves into the oven for about 25-30 minutes, or until they just start to brown. But pay close attention, as you want to avoid a crispy exterior; that means burning is creeping up, and burning is no good. 4. Mince the remaining garlic and onion and reserve. If you’re not a super-huge garlic freak, gently sweat the garlic and onions a bit in a pan with a tablespoon of olive oil. If you are a super-huge garlic freak, then let it ride raw. 5. In a medium bowl, mix the ricotta cheese, eggs, onion, garlic, flour, parsley, Parmesan, salt and pepper. 6. Remove the potatoes and garlic from the oven, and allow to cool to the touch. Split open the potatoes and scoop out the insides. Mash the potato well, and fold in 1 cup of the mashed potatoes into the dough mixture. 7. Wrap about 1 tablespoon of dough around each roasted clove of garlic and roll in bread crumbs. Repeat wrapping/rolling process until you’re either out of cloves or out of dough (if you’re good, it’ll be a perfect two dozen). 8. Now you're ready to fry! Pour about 2 inches of oil into heavy pot — we’re thinking a Dutch oven would work great here — and heat over medium-high flame until it reaches 350°F. Working in batches, drop the bombs into the hot oil and fry for 3-4 minutes or until golden brown. Place on a plate lined with paper towels and serve. Once you’ve eaten a few, feel free to attack any and all vampires you come across, as you’ll be 100 percent invincible.