Ingredients
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6 - 8
-
1
-
1
-
-
-
-
-
1/2
-
-
-
-
-
-
-
Directions
Steps
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1
Done
|
Get Out Your Food Processor or Sturdy Hand Grater and Using the Finest Grating Holes, Shred the Potatoes. |
|
2
Done
|
You Want Them to Be So Fine That They Are Mushy. |
|
3
Done
|
Grate Your Onions in the Same Manner and Mix Them With the Potatoes. |
|
4
Done
|
Set the Shredded Potatoes& Onions Into a Mesh Strainer Set Over a Bowl and Squeeze Out All the Water You Can. |
|
5
Done
|
Don't Worry If the Potatoes Start Turning Pink or Brown- That Is Just a Reaction to the Air. |
|
6
Done
|
Dump Potato Mixture Into a Bowl and Sprinkle With Baking Powder; Mix Well. |
|
7
Done
|
Sprinkle in a Little Flour- a Spoonful at a Time, Mixing the Flour Into the Mixture Until Your Potatoes Stick Together Enough to Form a Thin Patty- They Will Seem a Bit Dry Don't Be Tempted to Add an Egg - It Isn't Necessary in This Version. |
|
8
Done
|
You Don't Want Too Much Flour, So Try not to Add Too Much. |
|
9
Done
|
Heat a Large Skillet to About Medium or Medium-High and Add About 3-4 Tbsp of Oil to the Pan- or Enough to Coat the Bottom of the Pan Well For Frying You Will Need to Add a Little More Per Batch as the Oil Disappears. |
|
10
Done
|
Form Thin Patties About 2-3 Inches in Diameter and Slide Them Into the Oil. |
