Recipe from Heidi Billotto
As seen on Saturday morning Dec 12, 2009 on WBTV Morning News Show
10 medium potatoes – russet potatoes work the best
2 medium onions (optional)
2-3 large eggs
¼ cup flour
salt and pepper to taste
canola oil for frying
Peel the potatoes and keep them in cold water. Alternately grate the onions and potatoes into a big bowl (this is easily done in the processor and is a lot easier on the fingertips!) Blend the potato mixture with the flour and eggs, salt and pepper.
Heat one inch of oil in the bottom of a large frying pan. Drop one to two tablespoons of the potato mix into the hot fat and fry until golden brown, turning once. Drain on several thicknesses of paper towels. Serve warm topped with applesauce, sour cream or smoked salmon.
Variations on the theme –
• Use sweet potatoes instead of Russet potatoes
• For a great hors d’oeuvre any time of the year: Shape potatoes into fingers – fry until browned, drain, wrap with bacon and bake in a preheated 350 degree oven until bacon until crisp and browned.