Crispy Potato Cakes (Print Version)
# Ingredients:
01 -
3 lbs of Russet or Idaho potatoes.
02 -
1 average-sized onion.
03 -
2 whole eggs.
04 -
About 2 to 3 tbsp of plain flour.
05 -
1 tsp garlic powder.
06 -
1 tbsp fresh chopped dill.
07 -
Pinch of salt.
08 -
Black pepper, freshly ground.
# Instructions:
01 -
Use a food processor or hand grater to grate the potatoes and onion to your chosen texture, either fine or shredded. Peel them first.
02 -
In a mesh bag (or cheesecloth) set over a bowl, press out liquid from the potato-onion mixture. Don’t throw away the starch that collects at the bottom.
03 -
Take the drained potatoes and mix with the saved starch, the eggs, flour, seasoning, and dill. Stir till it’s evenly combined.
04 -
Pour enough oil into a pan to cover about 1/4 inch and heat it up to 350°F using medium to low-medium heat.
05 -
Shape into patties about half an inch thick. Cook both sides for 3-4 minutes till crisp and golden.
06 -
Using a slotted spoon, take them out and let them rest on paper towels to soak up extra oil before serving.
# Notes:
01 -
Use a food processor if you prefer faster grating, or go with the box grater for a rustic texture.
02 -
The starch from the potatoes is a natural binder, so keep it.
03 -
For gluten-free options, swap regular flour with a gluten-free version.