Yield: 4 Servings
|4 pounds||Large potatoes (up to)|
|Oil or shortening|
Wash and peel the potatoes; place them in cold, salted water immediately so they do not darken. Beat the eggs together with the flour and 1-½ teaspoon salt. Dry the potatoes and grate them coarsely. Peel and grate the onions in a cloth and squeeze thoroughly. Immediately combine with egg mixture. Heat the oil or shortening in a large skillet until it sputters.
Place the potato mixture by tablespoonsful in the hot fat, flattening each with a spatula. Fry about 2 minutes on each side or until brown and crisp.
The thinner the cake, the better it tastes. Serve 4 to 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .