Ingredients (makes 12-15 cakes)

5-7 uncooked potatoes shredded (or as in my case grated, NO RUBBERY ONES)
2 or 3 uncooked carrots shredded
2 or 3 crab apple sized cooking onions shredded
2 eggs
a handful of cracker or bread crumbs
a handful and a bit of flour (we used multigrain)
1  tblspn salt & pepper
1 tblspn baking powder
¾ inch deep of cooking oil (we use olive oil)

Directions
Shred potatoes into a large bowl (washed eyes out but the skin left on) Don’t let sit too long as fresh potatoes brown quickly!!!

Next shred in the washed un-peeled carrots, then the peeled onions

Now turn on the pan (HOT PAN,HOT OIL RULE)

Sprinkle the pile with your salt, pepper, & baking powder

Crack in the two eggs & lightly hand or spoon mix (take off the rings please)

put three or four large spoonfuls of mix in the oil like pancakes (VERY lightly flatten the piles)

Let them brown up good before you try to flip them, I rolled the hot oil around them while browning the first side (I also used two spatulas to avoid the big splash)

The target cook time is when you have a crispy yet almost still bendable fritter. These babies don’t even need ketchup!

NOTES: The oil should be hot enough to brown a small piece of bread in 10 or 15 seconds BEFORE you add the mix to the pan (and don’t crowd the pan)! If you need to add oil, do it between batches and let it warm up before adding cakes.

These can be kept crispy in the oven at a low temp ( 150 or so) I don’t like onions but I do put lots in these and I don’t seem to mind! If you & yours love onions, I would add at least one more to this recipe.

Mar 13, 2005