November 28, 2009
2 cups of grated potato :: peel and coarsely grate the potatoes and then put in your salad spinner and spin dry :: pat dry with a paper towel if they are still a bit soggy.
1 small onion, grated as well
3 tbsp plain flour
salt and pepper
oil for frying :: we need to shallow-fry in around an inch of oil
Optional extra ingredients:: clove of garlic, freshly chopped herbs, grated lemon rind, smoked paprika, chilli
NB :: don't let your grated potato sit around - it will go brown and yicky - grate and use it straight away.
Mix the grated, dried potato with the other ingredients (except the oil).
Heat the oil until a pinch of the mixture fries up nice and golden quickly. Now plonk spoonfuls of your potato mixture into the oil and flatten with a spoon until a cm or so thick. They don't need to be perfect - kind of poke the spoon into the centre of the plonked mixture to make a few little holes for the oil to seep up into. This helps the middle cook evenly. No one likes raw potato! Cook until golden and then flip over and cook the other side. Drain on kitchen towel and transfer to the oven to keep warm. These are nice cold too, though!