10 oz potatoes, grated; equals 1 1/2 taters
3 TB flour
1 TB olive oil
oil for frying
Sprinkle the potatoes with flour & seasonings, add the egg & oil, beat egg with a fork then stir until taters are in a well blended batter.
Heat from 3/4 to 1" oil in a large skillet until hot, but not smoking, a drop of batter should sizzle at contact. Slip in a heaping teaspoon ful of the mixture, taking no care to form them neatly. Stir each time before taking a new spoonful, do not try to fry too many at a time, adjust the flame in necessary to prevent oil from overheating or cooling.
When the undersides are deeply golden, carefully turn each over with the tines of a fork. A flat wire-skimming spoon is the most practical instrument to remove them.
Drain on paper towels for a few seconds before serving.
Great served with ketchup.
Pairs Well With
Every Friday on Channel 4 in St Louis a man gives a recipe, Taste Of Tony's, this is one of his recipes.