Crispy Potato Cakes
Oct 08, 2013 12:37PM ● Published by Cate Reynolds
3 russet potatoes, peeled and roughly chopped
1 yellow onion, chopped roughly
1 1/2 tsp. salt
1/4 cup flour
oil for frying
Run the potatoes through a food processor until you have thin, stick-like pieces. Set aside. Run the onion through the food processor as well or just chop it finely. Combine the onion, potato and salt in a large bowl. Heat 1/2 inch oil in a frying pan over medium high heat. While the oil heats, add flour to the potatoes and mix well. Form 2-3 inch discs with the potatoes and set aside. Once the oil is hot, add the discs a few at a time. Cook until they are golden brown on one side. Flip and cook until the other side is also golden brown and cooked through. Remove from oil and place on a paper-towel lined plate to drain. Sprinkle with additional salt.