| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 4 |
lb |
Large potatoes (up to) |
| 3 |
ts |
Salt |
| 4 |
|
Eggs |
| 3 |
tb |
Flour |
| 2 |
lg |
Onions |
|
|
Oil or shortening |
INSTRUCTIONS
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 1-1/2
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,
http://www.erols.com/hosey.
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