4 lb Large potatoes
2 -(up to)
3 ts Salt
4 Eggs
3 tb Flour
2 lg Onions
Oil or shortening
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,
Yields
4 Servings