Spidery Fried Potatoes

Recipe Ingredients

1 lb	454g / 16oz	Russet potatoes - washed, peeled
1		Onion - (abt 1/3 lb)
1		Garlic clove
1/2 teaspoon	2.5ml	Cayenne pepper
2		Eggs - beaten
2 tablespoons	30ml	Bread crumbs
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Vegetable oil

Recipe Instructions

Using a vegetable slicer such as a mandoline, cut the potato into thin match stick size, as long as possible. Rinse in cold water and drain on paper toweling.

Grate the onion on a box grater. Finely chop the garlic.

In a bowl combine the potato, onion, garlic, cayenne, eggs, bread crumbs, salt and pepper.

Heat enough oil in a deep iron skillet to cover the bottom until very hot. Add several spoons of potato in a mound and immediately flatten to make a pancake shape. Fry over medium heat until crisp, turn and fry the other side. Continue until all the potato has been cooked.

This recipe yields 10 to 12 cakes.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C08 broadcast 04-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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