Crispy Potato Cakes

23 Feb

Ladies and Gentlemen: I give you the best low fat, low calorie snack of all time!
Ok, maybe not, but man, are these babies good! I quickly whipped some up for my lunch today because I seemed to have fallen in to a ‘same ol’ lunch’ funk that I couldn’t get myself out of. It happens to the best of us, unfortunately. These are a take off of my grandma’s potato pancakes because…umm….maybe I didn’t happen to have all the ingredients.
There. I said it.
These really are some of the simplest things to make probably EVER. Its not much of a recipe either, but I will gladly take the credit…..and maybe share a little with my grandma!
No promises.
So, all this recipe entails is: potatoes, flour, salt, pepper and oil.
I bet you have all those ingredients in your kitchen right now! Hot diggity dog. Now, I like mine plain and if I’m feeling fancy, I get a little ketchup. BUT, my grandma sometimes adds a little sour cream, green onion and BACON to the tops of hers and they are pretty incredible. You could also melt a little cheese on one and add some black beans and salsa and its a southwestern crispy crunchy potato cake! Think of the possibilities! I get excited over this kind of stuff. Maybe at some point I’ll devote a post to variations of this sweet blessed potato dish. Keep an eye out for that.
Until then, get cooking! Hugs, kisses and happy dishes!
Crispy Potato Cakes
Yield: 4 potato cakes….which serves 1 very hungry lady
1 Idaho potato, washed, scrubbed and grated (I got 1 1/2 cups….and save yourself some time and keep the peel on!)
2 heaping tablespoons all purpose flour
canola oil (or any light oil meant for frying, such as vegetable or peanut oil)
Preheat skillet to medium-medium high heat with 1/4 inch of oil–my stove seems to get really hot on medium heat, so thats where I kept it, but yours will probably be closer to medium high heat. In small bowl, mix grated potato, flour, and a generous amount of salt and pepper. Mix until the liquid from the potato has absorbed all the flour. Once oil is hot, drop one fourth of the mixture into the hot oil and using the back of a spoon, spread it as thin as possible. Fry the potato cake until the edges become light to medium brown in color, about 2-3 minutes for me–and just FYI the darker the crispier. Flip potato cake and cook 1 more minute. Remove from pan and place on paper towels. Blot the surface with more paper towels, if desired. Sprinkle salt onto fresh potato cakes and serve warm with desired toppings.
Recipe TIPS:
-Potatoes oxidize and turn a weird pinkish brown color, so if you are making these for company or want them to be esthetically pretty, you might want to consider making smaller batches or adding a little lemon juice to the mix.
-Keeping the potato cakes crispy can be a challenge, but generally, they’ll keep for up to an hour in a 250 degree oven on a rack (on a baking sheet).
-The crispier the potato cakes become, the more they taste like potato chips. At least thats what my husband said. They are that crispy. And crispy is good.

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