There’s something utterly satisfying about biting into a perfectly crispy potato cake. The secret lies in removing as much moisture as possible from the grated potatoes and frying them at the right temperature. This ensures a golden, crunchy exterior while keeping the inside tender and flavorful.
Ingredients:
- 4 large potatoes, peeled and grated
- 1 small onion, finely chopped
- 1 egg, lightly beaten
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
- 1/4 cup vegetable oil (for frying)
Instructions:
- Prepare the Potatoes: Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving a crispy texture.
- Mix Ingredients: In a large bowl, combine the grated potatoes, chopped onion, beaten egg, flour, salt, pepper, and parsley. Mix well to ensure all ingredients are evenly distributed.
- Shape the Cakes: Form the mixture into small patties, about 3 inches in diameter and 1/2 inch thick. Make sure they are tightly packed to prevent them from falling apart during frying.
- Heat the Oil: Heat the vegetable oil in a large skillet over medium-high heat until hot but not smoking. You can test the oil by dropping a small piece of potato mixture into it; it should sizzle immediately.
- Fry the Cakes: Carefully place the potato cakes in the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy.
- Drain and Serve: Transfer the fried potato cakes to a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce or as a side dish.
