Ingredients
6-8 Russet Potatoes
2 Eggs
1/2-3/4 cups flour
Onion
Salt
Cayanne Pepper
Garlic Powder
Oil
Preparation
Finely mince onion and fry with a very small amount of oil(just so they wont stick) until clear, do not brown. Shred 6-8 pealed potatoes using a box grater. With a clean kitchen towel Squeeze out all water. This may take a while but you need to make sure there is as little water as possible in this or they won’t work. Texture should be dry shreds. In a mixing bowl add potatoes, 2 eggs Flour, seasoning. Mix, shape in small can shapes and lay out on waxed paper on a baking sheet. Let cool in fridge for at least an hour. Before serving add to deep fryer or pan with oil and fry until golden brown.
