Spidery Fried Potatoes

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Spidery Fried Potatoes

 

1 pound russet potatoes, washed, peeled

1 onion

1 garlic clove

1/2 teaspoon cayenne pepper

2 eggs, beaten or substitute

2 tablespoons bread crumbs

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

vegetable oil

 

Using a vegetable slicer such as a mandoline, cut the potato into thin match

stick size, as long as possible. Rinse in cold water and drain on paper

toweling.

Grate the onion on a box grater. Finely chop the garlic.

In a bowl combine the potato, onion, garlic, cayenne, eggs, bread crumbs, salt

and pepper.

Heat enough oil in a deep iron skillet to cover the bottom until very hot. Add

several spoons of potato in a mound and immediately flatten to make a pancake

shape. Fry over medium heat until crisp, turn and fry the other side. Continue

until all the potato has been cooked.

Makes 10 to 12 cakes.

 

 

 

 

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