Recipe courtesy of Michael Lomonaco
Spidery Fried Potatoes
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- Total: 17 min
- Prep: 10 min
- Cook: 7 min
- Yield: about 10 to 12 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 141
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 29 mg
- Sodium
- 173 mg
- Total: 17 min
- Prep: 10 min
- Cook: 7 min
- Yield: about 10 to 12 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 141
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 29 mg
- Sodium
- 173 mg
Ingredients
Directions
- 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 pepper, 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.;
